Grilled Butterflied Top Round of Lamb

• 1 (1 3/4-pound) top round of lamb
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 3 garlic cloves
• 2 tablespoons thick yogurt such as Greek
• Equipment: an electric coffee/spice grinder

1. Prepare a gas grill for indirect-heat cooking by preheating all burners on high, covered, 10 minutes.
2. Butterfly lamb horizontally through middle (without cutting all the way through, so piece opens out like a book to double its size and is 1 to 1 1/2 inches thick).
3. Pierce meat in several places with tip of a sharp knife (so seasoning will penetrate).
4. Finely grind together cumin, coriander, and peppercorns in grinder.
5. Mince and mash garlic to a paste with 1 teaspoon salt, then stir together with ground spices and yogurt in a bowl to make a paste.
6. Rub paste all over lamb.
7. Reduce grill heat to medium-high and oil grill rack.
8. Sear lamb over middle burner, covered, turning once, until well browned, 2 to 3 minutes total.
9. Turn off middle burner (burner under lamb if there are only 2) and grill, covered, until an instant-read thermometer inserted into center of meat registers 120 to 125F for medium-rare, 4 to 6 minutes more.
10. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes before slicing.
11. Serve with: orzo with feta, tomatoes, and dill , corn on the cob

lamb, cumin seeds, coriander seeds, black peppercorns, garlic, thick yogurt

Taken from www.epicurious.com/recipes/food/views/grilled-butterflied-top-round-of-lamb-242830 (may not work)