Transform Your Grilled Lamb with Authentic Turkish Baharat Spice Blend
Elevate your next barbecue with a succulent grilled leg of lamb recipe that draws inspiration from Turkish culinary traditions. Jessica Battilana, a former employee of the renowned Formaggio Kitchen specialty food shop in Cambridge, Massachusetts, shares her expert technique for infusing lamb with the complex flavours of baharat, a traditional spice mix that promises to delight your taste buds.
The Story Behind the Spice
Ihsan Gurdal, the Turkish-born owner of Formaggio Kitchen where Battilana worked after college, introduced American cooks to baharat's versatile seasoning properties. This aromatic blend, typically used for lamb dishes in Turkey, forms the foundation of the recipe featured in Battilana's cookbook "Repertoire." The spice mixture varies between makers but consistently combines warming, fragrant ingredients that many Americans associate with holiday baking.
Crafting Your Baharat Blend
While pre-made versions are available, creating your own baharat mixture is surprisingly straightforward. The blend typically includes cinnamon, nutmeg, allspice, cloves, and dried mint, though Battilana's specific recipe incorporates additional Mediterranean herbs and spices for enhanced depth. The homemade approach allows you to adjust proportions to your personal preference, ensuring your lamb receives exactly the flavour profile you desire.
Essential Recipe Components
For the baharat spice mix:
- 1 tablespoon dried mint
- 1 tablespoon dried oregano
- 1 tablespoon freshly ground black pepper
- 1 ½ teaspoons each of ground ginger, cumin, coriander, cinnamon, and nutmeg
- ½ teaspoon each of ground allspice and cloves
For the lamb preparation:
- Begin with a 3- to 4-pound boneless leg of lamb, kosher salt, and 3 tablespoons of extra-virgin olive oil.
- Butterfly the lamb to ensure even thickness for consistent grilling, trimming excess fat while retaining enough to baste the meat during cooking.
- Generously season both sides with salt before applying the complete baharat mixture.
- Drizzle with olive oil, cover, and refrigerate overnight or for up to two days to allow flavours to penetrate deeply.
Perfect Grilling Technique
Remove the marinated lamb from refrigeration one to two hours before grilling to reach room temperature. Prepare your gas or charcoal grill for direct, medium-high heat cooking. Grill the lamb fat-side down, flipping occasionally, until the internal temperature reaches 135°F (approximately 30 minutes). Monitor for flare-ups and move to cooler grill zones if necessary, brushing with additional olive oil to maintain moisture.
Serving Suggestions and Accompaniments
Slice the grilled lamb thinly against the grain for maximum tenderness. For complementary flavours, consider serving with harissa as a piquant condiment or a refreshing cucumber-yogurt salad made with Greek yogurt, lemon juice, garlic, and seasoning. These accompaniments balance the rich, spiced lamb beautifully.
Jessica Battilana, currently a staff editor at King Arthur Baking Company and contributor to multiple cookbooks, developed this recipe during her time writing the "Repertoire" column for the San Francisco Chronicle. Her expertise in accessible, flavour-forward cooking shines through in this approachable yet impressive dish perfect for feeding six to eight guests.
