Grilled Lamb With Fragrant Indian Spices

Marinade:

4 large cloves garlic

Lamb:

6 to 7 pounds boned leg of lamb, butterflied and trimmed of excess fat

The day before cooking, combine all the marinade ingredients in a food processor and puree. Place the lamb in a shallow dish and coat it with the marinade. Refrigerate overnight.

Prepare grill for cooking. If using a charcoal grill, make sure to use hardwood charcoal rather than petroleum-based briquets. Open the vents on the bottom of the grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on medium.

Have the lamb out of the refrigerator 45 minutes before grilling. Grill it with some of the marinade clinging to the meat. As it goes on the grill, sprinkle the meat generously with salt and pepper. Sear it for 5 minutes on each side, then continue cooking another 5 minutes or until an instant-reading thermometer inserted in a thick part of the meat reads 130 for medium rare. Remove the lamb to a serving platter and let it rest 5 to 10 minutes. It will finish cooking and be juicier for the wait.

To serve, thinly slice the meat so you have some portions medium rare and others more done. Serve hot. Serves 8.

Per serving: 363 calories; 15 g fat (5 g saturated fat; 37 percent calories from fat); 1 g carbohydrates; 165 mg cholesterol; 204 mg sodium; 53 g protein; 0.4 g fiber.