准备

准备羔羊：

• Finely chop the garlic, sprinkle the salt over it, and mash with the flat side of the knife to make a paste. Put the cracked coriander and curry powder in a cold, dry sauté pan and set it over medium-low heat. Shake the pan a few times while the spices toast until they have a strong nutty smell, 1 to 3 minutes. Don’t let them burn.
• In a small bowl, mix the garlic paste, toasted spices, ginger, sherry olive oil, honey, and pepper until the mixture resembles a somewhat thin, grainy soup.
• 如果您愿意，将羊羔沿着天然接缝分离为较小，易于手柄的碎片。将羔羊放入浅的无反应性烤盘中，然后将腌料倒在肉上。用保鲜膜盖住，放在一边，让味道在室温下（或在冰箱中最多24小时）渗透肉2小时。在腌制时间两次转动肉。

Grill the lamb:

• Prepare a medium-hot charcoal fire or gas grill. Grill the lamb (covered if using a gas grill, uncovered if using charcoal) on one side until nicely charred, abou 10 minutes. Turn the meat over and continue grilling (again, covered if using a gas grill, uncovered if using charcoal) until an instant-read thermometer inserted into a thick section of the meat registers 130° to 135°F for medium rare, 7 to 12 min., depending on what type of grill you use (If you like your lamb cooked to medium, continue grilling until the meat’s temperature reaches 140° to 145°F; for medium well, 150° to 155°F. Transfer the lamb to a tray or carving board, and let it rest for 8 to 10 min. Carve the lamb across the grain into 1/4-inch slices. Arrange the slices on a platter, drizzle with the juices that accumulated during resting, and sprinkle with the cilantro before serving.