• Ingredients: 19
  • Serves: 4
  • Prep: 25 min
  • Bake: 45 min

Grilled butterflied top round of lamb with equipment: an electric coffee/spice grinder. To make this grilled butterflied top round of lamb for 4 persons you will need 25 min for preaparation and 45 min for baking.


  • Equipment: an electric coffee/spice grinder

Lobster Cream Sauce:

  • 4 cups cooked lobster meat, cut in chunks
  • 3 tbsps. butter
  • 3 tbsps. all-purpose flour
  • 3 cups heavy cream
  • 1/2 cup medium-dry sherry
  • 1/2 tsp. paprika
  • Salt and freshly ground black pepper

Crumb Topping:

  • 1 1/2 cups crushed Ritz cracker crumbs
  • 3 tbsps. butter, melted
  • 1/2 tsp. paprika


  • 5 metal skewers

For turbot:

  • 2 tbsps. canola oil
  • 8 turbot fillets,* skinned
  • 1 tsp. kosher salt
  • 2 tbsps. unsalted butter

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups


  1. Step 1 Prepare a gas grill for indirect-heat cooking by preheating all burners on high, covered, 10 minutes.
  2. Step 2 Butterfly lamb horizontally through middle (without cutting all the way through, so piece opens out like a book to double its size and is 1 to 1 1/2 inches thick).
  3. Step 3 Finely grind together cumin, coriander, and peppercorns in grinder. Mince and mash garlic to a paste with 1 teaspoon salt, then stir together with ground spices and yogurt in a bowl to make a paste.

    For this step you will need

  4. Step 4 Reduce grill heat to medium-high and oil grill rack. Sear lamb over middle burner, covered, turning once, until well browned, 2 to 3 minutes total.

    For this step you will need

  5. Step 5 Turn off middle burner (burner under lamb if there are only 2) and grill, covered, until an instant-read thermometer inserted into center of meat registers 120 to 125°F for medium-rare, 4 to 6 minutes more.