Grilled Seasoned Lamb With Greek Potato Salad

• 1 pound tiny new potatoes
• 1 large clove garlic
• 1 small clove garlic
• 1/4 teaspoon hot-pepper flakes
• Few shakes of cinnamon
• 8 ounces butterflied leg of lamb
• 1 bunch arugula
• 2 cups nonfat plain yogurt
• 2 tablespoons white-wine vinegar
• 8 ounces Kirby cucumbers
• 6 cherry tomatoes
• 5 Greek Kalamata olives, or Italian or French black olives
• Freshly ground black pepper to taste

1. Turn on broiler if using.
2. Scrub potatoes, and cook in water to cover in covered pot until they are tender, 10 to 20 minutes, depending on size.
3. Put large clove of garlic through press, then mix in a small bowl with hot-pepper flakes and cinnamon.
4. Using your fingers, rub mixture into both sides of the lamb.
5. Prepare stove top grill, if using.
6. Broil or grill lamb for 2 to 5 minutes, until it is browned but still pink inside.
7. Trim the tough stems from the arugula, wash thoroughly and dry.
8. Mix the yogurt and vinegar in a small bowl.
9. Wash, trim and cut the cucumbers into half-inch pieces or smaller, and add to the bowl; mince the remaining clove of garlic, and add.
10. Cut the cooked lamb into julienne strips, and set aside.
11. Wash and halve the tomatoes, and add to the yogurt.
12. Pit and chop the olives, and add; season with pepper.
13. Cut cooked potatoes into halves or quarters, depending on size, and add to yogurt mixture.
14. Arrange the arugula on two plates.
15. Place sliced lamb to one side, potato salad on the other.

potatoes, clove garlic, clove garlic, hotpepper, cinnamon, lamb, arugula, nonfat plain yogurt, whitewine vinegar, cucumbers, tomatoes, olives, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4987 (may not work)