Curry Crusted Leg of Lamb with Pomegranate Raita

Ingredients

• 6 tablespoons ancho chile powder 
• 2 teaspoons ground chile de arbol 
• 0.3 cup canola oil 
• 8 servings canola oil as needed
• 0.5 cup cucumber coarsely chopped
• 1 tablespoon mint leaves fresh chopped
• 1.5 cups greek yogurt 
• 2 teaspoons ground cardamom 
• 2 teaspoons ground cloves 
• 4 teaspoons ground coriander 
• 4 teaspoons ground cumin 
• 4 teaspoons fennel powder 
• 0.3 teaspoon ground pepper black
• 2 teaspoons ground pepper black
• 4 teaspoons ground turmeric 
• 8 servings kosher salt 
• 5 pound leg of lamb boneless
• 2 tablespoons pomegranate molasses 

Equipment

• bowl
• grill
• aluminum foil
• cutting board

Directions

1. Watch how to make this recipe.
2. Combine the yogurt, pomegranate molasses, cucumber, cumin and black pepper in a bowl. Season with salt, then cover and refrigerate for at least 30 minutes.
3. Add the chopped mint just before serving, if desired. Refrigerate until ready to serve.
4. Heat a grill to medium heat.
5. Combine the spices in a small bowl. Stir in enough oil to make a paste and set aside.
6. Brush the lamb leg with some canola oil and season top side of the meat with the curry rub.
7. Let it sit at room temperature for 30 minutes.
8. Season the lamb with salt, to taste. Put it on the grill, spice side down, and cook until slightly charred and a crust as formed. At this point, flip the leg over, close the grill cover and cook to a medium-rare doneness.
9. Remove the meat from the grill to a cutting board, loosely tent it with foil and let it rest for 15 minutes. Thinly slice the lamb, against the grain, and arrange the meat on a serving platter.
10. Serve with the raita.