1. Season the Lamb:

Generously season the American lamb with salt and pepper.

2. Make the Spice Mix:

Toast the coriander, caraway, and cumin seeds in a dry pan over medium-high heat until fragrant, about 2 to 3 minutes. Remove the seeds from the pan and let cool for about 5 minutes. Grind the spices in a mortar & pestle or spice grinder then add them to a small bowl and combine with the smoked paprika and dried mint.

3. Make the yogurt sauce:

Combine 2 cups yogurt with 6 minced garlic cloves, spice mix, olive oil, juice and zest of one lemon and ½ teaspoon salt.

4. Marinate the Lamb:

Rub half the yogurt sauce over the entire surface of the lamb. Then cover and refrigerate lamb overnight. Refrigerate the other half of the sauce separately to serve alongside.

5. Grill the lamb:

Let the lamb sit out at room temperature for about an hour before grilling. Preheat the grill to medium-high. Grill the lamb for 20 minutes per side or until temperature reaches 135°F. Allow to rest and it will carry over to 145°F for a perfect medium rare.

6. To Serve:

After at least 20 minutes, slice and enjoy. Serve with the Spiced Yogurt Sauce and fresh mint.