Grilled leg of lamb with curry crust and pomegranate raita

Ingredients:

• 1 butterflyed leg of lamb, boneless
• 6 tablespoons ancho chili seasoning
• 4 tsp ground cumin
• 4 tsp ground coriander
• 4 tsp ground fennel
• 4 tsp ground turmeric
• 2 tsp ground cardamom
• 2 tsp ground cloves
• 2 teaspoons ground chili de arbol pepper
• 2 tsp ground black pepper
• 1/4 cup canola oil, plus more as needed

Raita sauce:

• 1.5 cups Greek yogurt
• 2 tbsp. pomegranate molasses
• 1/2 cup coarsely chopped cucumber
• 1/4 tsp ground black pepper
• 1 tbsp chopped fresh ginger leaves (optional)
• Salt

Preparation:

1. Raita sauce: In a bowl, combine the yogurt, pomegranate molasses, cucumber, cumin, and black pepper. Season with salt, then cover and refrigerate for at least 30 minutes. Before serving, add chopped mint (optional). Refrigerate the sauce until serving.
   
   Mutton: Preheat grill to medium heat.
   
   In a small bowl, combine the spices. Add oil to form a paste. Brush the lamb leg with a little canola oil and coat with the spice mixture. Let sit at room temperature for 30 minutes.
2. Season the lamb with salt to taste. Place it on the grill, seasoned side down, and grill until lightly charred and a crust forms.
   
   At this point, turn the meat over, close the grill lid and cook until medium rare.
   
   Transfer the lamb to a cutting board, cover loosely with foil, and let rest for 15 minutes. Slice the lamb thinly across the grain and arrange on a serving platter. Serve with raita.