Cumin-Chile Lamb with Garlic Yogurt

By Jaymers

Ingredients

• Garlic Yogurt
• 1 garlic clove, grated
• 1/2 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 1 C plain Greek yogurt
• kosher salt
• freshly ground pepper
• Lamb and Assembly
• 2 tbsp cumin seeds
• 1 tbsp Sichuan peppercorns or 1 tbsp black peppercorns
• 2 tsp caraway seeds
• 2 tsp crushed red pepper flakes
• 1 tsp sugar
• vegetable oil (for grilling)
• 1 1/4 lb boneless lamb shoulder cut into 1" pieces
• kosher salt
• freshly cracked pepper
• finely grated lemon zest (for serving)

Preparation

Step 1

Garlic Yogurt

1. Stir garlic, lemon zest and lemon juice into yogurt in a small bowl to combine.

2. Season with salt and pepper.

3. Cover and chill. Yogurt can be made 3 days ahead.

Lamb and Assembly

1. Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes and sugar in a spice mill or with a mortar and pestle until only a few whole spices remain.

2. Combine lamb and seasoning, pressing the seasoning into the lamb pieces. Lamb can sit up to overnight before grilling.

3. Prepare grill for medium-high heat.

4. Thread lamb onto 6 - 8 skewers and season with salt if desired.

5. Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes.

6. Move to cooler side of grill and continue to grill until lamb is cooked to desired temperature (about 4 minutes longer for medium rare).

7. top garlic yogurt with cracked black pepper and a little lemon zest.

8. Serve alongside lamb.