Spice up your grilled leg of lamb with a baharat marinade recipe from Formaggio Kitchen

Directions

In a small bowl, mix together the dried mint, oregano, black pepper, ginger, cumin, coriander, cinnamon, nutmeg, allspice and cloves. Put the lamb on a work surface fat-side down. Holding a sharp knife parallel to the cutting board, slice into the thicker sections of the meat, cutting in the direction that will allow you to open the section like a book, but not cutting all the way through. The goal is to butterfly the piece of lamb to a uniform thickness so it will grill more evenly. Trim off any visible sinew or large pockets of fat. Flip the lamb over, fat-side up, and trim off and discard any excess fat cap (do not trim off all the fat, as it will baste the meat as it cooks).Season the lamb generously on both sides with salt, then season with the spice mixture, using all of it. Transfer to a rimmed plate or baking dish and drizzle on both sides with oil. Cover with plastic wrap and refrigerate overnight or for up to 2 days. Remove the lamb from the refrigerator an hour or two before you plan to grill and let come to room temperature. Prepare a gas or charcoal grill for direct, medium-high-heat grilling. When the grill is hot, lay the lamb on the grill grate, fat-side down. Grill, flipping occasionally, until the meat is browned and an instant-read thermometer inserted in the thickest part registers 135°F, about 30 minutes. Depending on the amount of fat on the lamb, you may want to brush or drizzle the meat with additional olive oil as it cooks; it should look glistening and juicy. If the lamb is browning too quickly or if dripping fat is causing flare-ups, move the meat to a cooler part of the grill until the coals die down (if using a gas grill, lower the heat on one section of the grill and move the lamb to the cooler zone).To serve, slice the lamb into thin slices.