Cheryl Baitsholtz raises organic lamb on her farm in upstate New York and this recipe is the centerpiece of many summer parties. She serves the lamb along with grilled eggplant, a simple rice or pasta salad and green salad.

Serves 6

Ingredients

• 1 leg of lamb, boned
• 2 lemons
• 2 cups yogurt
• ½-cup coriander seeds, cracked
• 2 cloves garlic, smashed
• 1 Tablespoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground cardamom
• ½teaspoon chili pepper flakes
• ½-teaspoon coarse-ground black pepper

Procedure

1. Lay the lamb in a shallow baking dish. Combine the juice from the lemons with the yogurt, coriander seeds, garlic, cinnamon, cloves, cardamom, chilie pepper flakes and coarse-ground black pepper. Slather this mixture over the lamb and marinate, overnight, in the refrigerator.
2. Light a coal fire. Top the coal with rosemary branches, if possible and when the coals are white, grill the lamb fifteen minutes on the first side. Turn, cover and grill ten to twenty minutes more, until medium rare.

From One Big Table, to be published by Simon and Schuster, 2007