Grilling can be tedious (and hot!), so get that out of the way *before* your guests come over. You can make this recipe a day ahead of serving. Let the room sit for about 30 minutes at room temperature, then slice and arrange on a platter with herby sauce.


Credit: Photography by Christopher Testani

Recipe Summary test

35 mins




Instructions Checklist
  • In a small resealable plastic freezer bag, coarsely crush the spices with a mallet or rolling pin. Transfer to a large resealable plastic freezer bag. Add the shallots, soy sauce, and olive oil. Grate the garlic into the bag and mix well. Season the lamb with salt; season generously with pepper. Add the lamb to the bag and seal. Turn until the lamb is coated, massaging the marinade into the lamb. Refrigerate for at least 4 hours or up to overnight.

  • Heat a grill over medium-high. Remove the lamb from the marinade. Grill until charred in spots, about 8 minutes per side for medium. Transfer to a cutting board. Let rest for 10 minutes before slicing. (Or let cool for about 1 hour, then wrap in foil and refrigerate for up to 2 days. Bring to room temperature before slicing.)

  • In a small bowl, whisk all the ingredients for the sauce; season with salt and pepper. Serve the lamb with the sauce.