Serves 8-10 or more.
Ingredients
2-3 lb boneless leg of lamb
2-4 cloves garlic, sliced, plus 4 cloves mashed (from a tube or jar)
1 tsp salt
1/2 tsp pepper
1/2 tsp ground allspice
Pinch of ground cinnamon
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
For the sauce:
1/2 cup mayonnaise
1/2 cup buttermilk
Juice of 1 lemon
1/2 cup roughly chopped fresh flat-leaf parsley
1 tsp fresh black pepper
1/2 tsp kosher salt
Directions
In a large bowl, combine the lamb, garlic, salt, pepper, allspice, cinnamon, lemon juice and olive oil. Stir to evenly distribute the seasonings on all sides of the meat. Place the meat and marinade in a zip lock bag, and refrigerate overnight.
Add all of the sauce ingredients to a blender, and process until smooth. Taste, and adjust seasoning with more salt and pepper, if needed. Transfer to a container with a tight-fitting lid, and refrigerate overnight.
When you're ready to cook, preheat the grill. Cook the lamb on high heat for 9 minutes, then turn it and cook for an additional 9-10 minutes for medium rare meat. Remove from heat.
While the meat sits for a few minutes (to redistribute the juices), remove the sauce from the refrigerator. Slice the lamb, and serve with the sauce, in a flatbread, or on a platter.