Boneless Lamb with Cumin and Ginger

Name: Boneless Lamb with Cumin and Ginger
Yield: 4 servings
Ingredients: 1 1/2 teaspoons ground cumin; 1/2 teaspoon red pepper flakes; 1/2 teaspoon ground coriander; 3 garlic cloves, minced; 1 tablespoon minced fresh ginger; 1 1/2 teaspoons finely grated fresh lemon peel; 2 tablespoons extra virgin olive oil; 1 1/2–2 pounds boneless lamb; Freshly ground black pepper, to taste

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

This is a good dish to prep in the morning for dinner that evening. The marinade takes a few minutes to put together and isn’t acidic so the lamb can stay in it for up to 24 hours. The longer the meat marinates, the more intense the flavor. Good side dishes include Sautéed Carrots with Mint and Shallots (page xx), Easy Beans (page xx), and Garlic and Scallion Smashed Potatoes (page xx).

Ingredients

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1 1/2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon ground coriander
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 1/2 teaspoons finely grated fresh lemon peel
2 tablespoons extra virgin olive oil
1 1/2–2 pounds boneless lamb
Freshly ground black pepper, to taste

Instructions

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Preheat the oven broiler or outdoor grill with the rack about 4–6 inches from the heat source.

Combine the cumin, red pepper flakes, coriander, garlic, ginger, lemon peel, and olive oil in a small bowl.

Brush the seasoning over the meat and marinate for an hour or more if possible.

Broil or grill for 4– per side depending on thickness of the meat or until it has reached the degree of desired doneness.

Season to taste with pepper.

Makes 4 servings.

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