Grilled Cumin Lamb With Spicy Onions

Preparation

1. Step 1

   Grate the zest from one of the limes and squeeze the juice. Reserve both separately. Cut the other lime into wedges and save for serving.

2. Step 2

   Cut one onion into wedges; put into a blender and add lime zest. Halve remaining onion and slice it very thinly; put slices into a sieve and rinse well with cold water. Transfer onion slices to a small bowl.

3. Step 3

   Add lime juice to bowl with onion slices, sprinkle lightly with salt, sugar and cayenne. Toss well and refrigerate for at least 6 hours or until serving.

4. Step 4

   In a small skillet over medium-low heat, toast cumin and coriander seeds until fragrant, 1 to 2 minutes. Transfer to the blender with the onion and lime zest. Add yogurt, mint, cilantro, garlic, jalapeño, ginger, black pepper, 2½ teaspoons kosher salt and ⅛ teaspoon cayenne. Blend until smooth.

5. Step 5

   Place the lamb on a rimmed baking sheet, bowl or in a large resealable plastic bag. Pour marinade all over lamb, turning to make sure it is thoroughly coated. Cover lamb (or close the bag), and refrigerate for at least 6 hours or overnight.

6. Step 6

   Heat the grill (or broiler). Wipe lamb with paper towels, removing most of the yogurt mixture. Grill or broil lamb until a digital thermometer reads 115 degrees for rare, or 125 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it’s done, move it to a cooler part of the grill to finish cooking. Or if broiling, move it farther away from the broiler’s heat source.

7. Step 7

   Transfer to a cutting board, tent loosely with foil, and let the meat rest for at least 10 minutes before slicing. Arrange meat on a platter, spooning any juices from the cutting board over the slices, and top with more mint, cilantro, the spicy onions, yogurt if you like, and a sprinkling of flaky salt. Serve immediately, with the lime wedges on the side.