½ teaspoon ground cumin
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½ teaspoon dried oregano
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1¼ pounds boneless butterflied leg of lamb or boneless lamb steak, preferably about 1 inch thick
1 tablespoon olive oil
Leeks and potatoes
2 tablespoons olive oil
1 arge leek (12 ounces), white and light-green parts, cut in half lengthwise, each half thinly sliced crosswise, rinsed well
1½ pounds peeled all-purpose potatoes, cut into 3-to-4-inch chunks
¾ cup homemade or no-salt-added chicken broth
Kosher salt and freshly ground black pepper
For the lamb: Whisk together the cumin, oregano, salt and pepper in a small bowl. Place the lamb on a plate or a sheet of aluminum foil. Sprinkle the seasoning blend evenly over the lamb; sprinkle on the oil and rub or brush to evenly coat the meat on both sides. Let the lamb rest at room temperature for at least 20 minutes, or refrigerate for up to 8 hours.
Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (400 to 450 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds. Have a spray water bottle at hand for taming any flames.
Place the lamb on the hot grill. Close the lid and cook for 6 to 7 minutes, until nicely browned. Turn the lamb over and brown on the second side. After 5 minutes on the second side, start checking the internal temperature; an instant-read thermometer inserted in the thickest part of the meat should read 145 degrees (medium-rare to medium). Wait for at least 10 minutes before slicing.
Meanwhile, prepare the leeks and potatoes: Heat the oil in a large, shallow nonstick braising pan or skillet over medium-high heat. Once the oil shimmers, add the leeks. Reduce the heat to medium; cook, stirring occasionally, for 3 to 4 minutes, until the leeks start to soften.
Add the potato chunks and broth, then season lightly with salt and pepper, stirring to combine. Increase the heat to medium-high to bring the liquid to a boil, then reduce the heat to medium; cover and cook for 10-15 minutes, stirring gently once or twice, until the potatoes are just fork-tender. Uncover and cook until the broth has almost evaporated; taste, and adjust the seasoning as needed.
Cut the lamb into thin slices; serve with the potatoes and leeks.
Serves five to six.
Nutrition values per serving (based on 6): 280 calories, 10 g fat, 3 g saturated fat, 24 g carbohydrates, , 2 g dietary fiber, 2 g sugar, 22 g protein, 60 mg cholesterol, 150 mg sodium.
Stephanie Witt Sedgwick for The Washington Post