Lola’s Cumin Scented Leg of Lamb
Makes 8 Servings

One 6 to 8 pound bone-in leg of lamb
6 tablespoons cumin seed, toasted and ground in a spice grinder or a clean electric coffee bean grinder
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
3 sprigs of rosemary, leaves picked and chopped
10 whole garlic cloves, peeled
Kosher salt or fleur de sel
Tzadziki (see recipe below)

Trim and bone the lamb, removing the hip bones and leaving the shank bone in place. After the hip bone is removed, you can open up the lamb. In a small bowl, combine 3 tablespoons of the cumin, 1 tablespoon salt, 1 teaspoon black pepper, the rosemary and garlic cloves. Sprinkle this mixture evenly all over the inside of the lamb. Roll up the flaps of lamb and tie with butcher string. In a small bowl, combine the remaining cumin, salt, and pepper. Rub this mixture evenly over the outside of the lamb. If time permits, season the lamb a day ahead and refrigerate.

Roast the lamb slowly on a charcoal grill over indirect heat, with the grill covered and the vents open, for about 2½ hours, turning it occasionally and adding coals as needed, until the meat is cooked to your liking (internal temperature of the meat is about 125°for medium rare.) Or you can place the lamb over a rack in a roasting pan and roast in a preheated 325° F oven for about 2 to 2½ hours. Remove the lamb and allow to rest in a warm place for 10 to 15 minutes, then carve. Serve the slices of lamb with a sprinkle of salt and a large spoonful of tzadziki.

Lola’s Tzadziki
Makes about 3½ cups

1 small English cucumber
3 cups whole fat Greek yogurt
1 tablespoon chopped dill
2 tablespoons olive oil
2 teaspoons minced garlic
½ tablespoon red wine vinegar
1 lemon, juiced
Kosher salt or fleur de sel

Grate the cucumber, skin on, then mince very finely. Gather up the cucumber in a piece of cheesecloth and squeeze out as much liquid as you can, discarding the liquid. In a bowl, combine the cucumber with the rest of the ingredients. Season to taste with salt.