<http://schema.org/recipeInstructions>
" Put cumin, coriander, red pepper and allspice in a small saucepan. Stir over low heat 1 to 2 minutes until fragrant (take care not to burn spices.) Scrape into a medium-size bowl and stir in remaining marinade ingredients until blended. Put lamb in a large zipper-type food-storage bag. Add marinade, seal bag and turn to coat meat. Refrigerate at least 6 hours or overnight. Remove lamb from refrigerator 1 hour before cooking. Heat broiler and broiler-pan or grill. Remove lamb from marinade. Discard marinade. Grill or broil lamb 15 minutes per side for medium-rare, 20 minutes per side for well-done. Let stand 5 minutes, then slice thin across the grain. Ask your butcher to bone and butterfly the lamb and remove as much fat as possible. This cut is great for a crowd because thin ends will be crisp and well-done while the thicker parts will be pink and juicy.One 5- to 6-pound leg of lamb, boned, butterflied and trimmed of visible fat."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a8762/yogurt-marinated-leg-of-lamb-recipe-120341/?src=shelter_footer>