Grilled Tunisian Leg of Lamb

Wow this was a tremendous find in Bon Appetit.  The spice blend and yogurt marinade makes for such a wonderful flavor on the gently charred lamb.  Serve with warm flat bread and a cucumber, tomato, and feta salad.  Add a couple of ouzo's and you'll swear you can feel the warm breeze off the Mediterranean.

2 cups whole-milk yogurt, divided
1 tsp. plus 3 1/2 tablespoons Tabil Spice Blend* (see below)
5 large garlic cloves, minced, divided
1 tsp. kosher salt plus more for seasoning
1 tsp. freshly ground black pepper plus more for seasoning
1/4 c. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 4–5# butterflied leg of lamb, opened like a book
4 lemons, halved

* Tabil Spice Blend- Finely grind 3 Tbsp. coriander seeds, 1 1/2 Tbsp. cumin seeds, 1 Tbsp. caraway seeds, and 1/2Tbsp. crushed red pepper flakes in a spice mill.  Can be made up to 1 month in advance.

Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.

Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10–15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.