Spicy Garlic Lamb With Cucumber Raita

• 6 about 1 1/2 pounds kirby cucumbers
• 1 teaspoon salt
• 2 cups plain low-fat yogurt
• 12 cup loosely packed fresh mint leaves, chopped
• 1 12 teaspoons sugar
• 1 tablespoon fennel seed
• 1 tablespoon mustard seeds
• 1 tablespoon cumin seed
• 2 teaspoons salt
• 1 teaspoon whole black peppercorn
• 1 teaspoon dried thyme leaves
• 3 whole cloves
• 3 garlic cloves, crushed with garlic press
• 2 tablespoons fresh lemon juice
• 3 12 lbs boneless butterflied leg of lamb, trimmed
• mint sprig, for garnish

1. Prepare Cucumber Raita: With vegetable peeler, remove several strips of peel from each cucumber.
2. Cut each cucumber lengthwise in half; scoop out seeds.
3. Cut each half lengthwise in half, then crosswise into 1/2-inch-thick pieces.
4. In medium bowl, toss cucumbers with 1/4 teaspoon salt; let stand 10 minutes.
5. With hand, press cucumbers to remove as much liquid as possible; drain off liquid.
6. Stir in yogurt, mint, sugar, and remaining 3/4 teaspoon salt.
7. Cover and refrigerate until ready to serve or up to 6 hours.
8. Makes about 4 cups.
9. Prepare Spiced Lamb: In spice grinder or coffee grinder, blend fennel, mustard, cumin, salt, peppercorns, thyme, and cloves until finely ground.
10. In small bowl, mix garlic and lemon juice with ground spices until blended.
11. Rub spice mixture over both sides of lamb.
12. Place lamb on hot grill rack over medium-low heat; cook 25 minutes for medium-rare or until desired doneness, turning lamb over once.
13. Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are cooked and place on cutting board.
14. Thinly slice lamb and arrange on platter; garnish with mint sprigs.
15. Serve with Cucumber Raita.

kirby cucumbers, salt, yogurt, mint, sugar, fennel seed, mustard seeds, cumin, salt, black peppercorn, thyme, cloves, garlic, lemon juice, lamb, mint sprig

Taken from www.food.com/recipe/spicy-garlic-lamb-with-cucumber-raita-457537 (may not work)