As summer approaches we’re turning to barbequed meats, fresh salads and good old fashioned roasted potatoes in the evenings. With cinnamon, allspice, mahlab, and nutmeg, our barbeque spice mix is perfect for adding a little flair to these summer dinners.
Lay butterflied lamb leg on a cutting board and cut into 4 equal pieces, large enough to pan fry. Trim extraneous fat or gristle.
Place lamb on a baking sheet and season on both sides with salt and the barbecue-spice powder. Sprinkle meat with sliced garlic and drizzle with 1 tablespoon olive oil. Rub with your hands to coat, massaging the spices into the lamb.
Cover bowl with plastic wrap and let stand at room temperature for at least 1 hour, or wrap and refrigerate overnight.
Put a large cast-iron skillet or stovetop grill pan over medium-high heat. When the pan is hot, add lamb steaks in one layer and cook for about 5 minutes, until nicely browned.
Turn pieces and cook for 3 to 4 minutes more, until juices appear on surface, for medium-rare. Transfer lamb to a cutting board and let rest for about 10 minutes before slicing.
Serve with roasted baby potatoes and Lebanese style tabbouleh.