Ingredients

• 1 (1 3/4-pound) top round of lamb
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 3 garlic cloves
• 2 tablespoons thick yogurt such as Greek
• Equipment: an electric coffee/spice grinder

Instructions

1. Prepare a gas grill for indirect-heat cooking by preheating all burners on high, covered, 10 minutes.
2. Butterfly lamb horizontally through middle (without cutting all the way through, so piece opens out like a book to double its size and is 1 to 1 1/2 inches thick). Pierce meat in several places with tip of a sharp knife (so seasoning will penetrate).
3. Finely grind together cumin, coriander, and peppercorns in grinder. Mince and mash garlic to a paste with 1 teaspoon salt, then stir together with ground spices and yogurt in a bowl to make a paste.
4. Rub paste all over lamb.
5. Reduce grill heat to medium-high and oil grill rack. Sear lamb over middle burner, covered, turning once, until well browned, 2 to 3 minutes total.
6. Turn off middle burner (burner under lamb if there are only 2) and grill, covered, until an instant-read thermometer inserted into center of meat registers 120 to 125°F for medium-rare, 4 to 6 minutes more. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes before slicing.
7. Serve with: orzo with feta, tomatoes, and dill , <a></a>corn on the cob