IN AWE OF SPRING ~ GRILLED LAMB SHWARMA with YOGURT TAHINI SAUCE

"Every spring is the only spring - a perpetual astonishment."

~ Ellis Peters

Iris and tulips

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GRILLED LAMB SHWARMA
~ Shwarma ... thin slices of roasted meat and condiments often wrapped in pita ... a popular Middle East street food. This favorite is saved from Food & Wine (April 2007)

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1 6-7 lb. butterflied leg of lamb
1/2 cup plus 2 Tbsp. extra-virgin olive oil
6 cloves minced garlic
juice of 2 lemons
1 Tbsp. ground cumin
1 Tbsp. ground cardamom
1 tsp. Aleppo pepper or 1/2 tsp. crushed red pepper
freshly ground black pepper
Kosher salt
2 orange bell peppers, cut into 1/4-inch strips
1 yellow bell pepper, cut into 1/4-inch strips
3 medium thinly sliced red onions

Yogurt Tahini Sauce

• In a small bowl, mix 1.22 up of olive oil with garlic, lemon juice, cumin, cardamom, Aleppo pepper, 1 tsp. of black pepper and 1 1/2 Tbsp. of salt. Set lamb in rimmed baking sheet and cot it completely with the marinade. Cover and refrigerate overnight or, preferably for 2-3 days.
• Light grill. In large skillet, heat 1 Tbsp. of olive oil. Add bell pepper strips, cover and cook over moderately low heat, stirring occasionally until tender, about 10 minutes. Season peppers with salt & pepper and transfer to serving bowl. Heat remaining 1 Tbsp. olive oil in skillet and add onions. Cook over moderate heat, stirring occasionally until lightly browned, about 10 minutes Sean with salt & pepper and transfer to another serving bowl.
• Grill the butterflied lamb over moderately high heat, turning and shifting often until and instant-read thermometer inserted in thickest part of meat registers 130 degrees for medium-rare, about 25 minutes. Transfer lamb to a carving board and let rest for 10 minutes. Thinly slice lamb across the grain and serve with the peppers, onions, Yogurt-Tahini Sauce and Syrian Pita Bead. (8 servings)

Wine suggestion: plummy Hanna 2003 Sonoma County Cabernet Sauvignon.

YOGURT TAHINI SAUCE

1/4 cup room temperature tahini paste
juice of half a lemon
1 Tbsp. extra-virgin olive oil
2 cup plain whole milk yogurt
1 tsp. ground cumin
1/2 tsp. aleppo pepper or freshly ground black pepper
coarse salt
1 Tbsp. finely chopped parsley, for garnish.

Blend tahini paste, lemon juice and olive oil in food processor until smooth. Add yogurt and blend the mixture thoroughly. Scrape tahini sauce into a bowl; stir in cumin and Aleppo pepper (freshly ground pepper is fine). Season with salt & pepper and garnish with parsley. Can make ahead for up to 3 days. Serve at room temperature. (2 cups)