Herb-Rubbed Grilled Boneless Leg of Lamb with Blackberry Vinaigrette

makes 6-8 servings or more if serving chilled as a salad,br>

Recipe Ingredients

1 Boneless leg of lamb, about 2 1/2 to 3 lbs, butterflied so that it is a fairly uniform 2″ thickness
3 tbsp. cumin seed
2 tsp. cinnamon
1 tsp. allspice
1 tsp. coriander
1/2 tsp grated nutmeg
1/2 tbsp. fennel seed (or fennel pollen if available)
1 tsp. ground ginger
1 clove
1 tsp. cayenne

3 cups Blackberries
1 oz. water
1 oz. Balsamic vinegar
1 tbsp. fresh rosemary
2 tbsp. Dijon vinegar
1 tbsp. minced shallot
2 large cloves peeled roasted garlic
1 to 1 1/2 cups fruity extra virgin olive oil
1 tsp. cayenne


Grind spices together and rub over lamb, inside and out. Put leftover rub in a tightly sealed jar for later use. Place lamb in a Ziploc bag overnight.

Bring the berries, water and Balsamic vinegar to a simmer in a non- reactive sauce pot; cook until berries break up. Add a pinch of sugar. Combine with remaining ingredients and whisk. Set aside or chill if serving lamb cold.

Remove the lamb from the bag and season generously with salt and pepper. Light the grill. When hot, place the lamb over the coals and grill each side about 6-8 minutes, until lamb is medium rare. Allow to rest a few minutes before slicing thin. Serve with grilled sweet potatoes and fresh fennel.