Think lamb is too heavy for summer? Think again.
1 1/2 tablespoons plus 1 teaspoon kosher salt, divided1 cup plain whole-milk Greek yogurt3 tablespoons fresh lime juicePita bread, for servingPreheat oven to 325°F. Place garlic, shallot, oil, cumin seeds, 11/2 tablespoons kosher salt, and 2 teaspoons pepper in a mini food processor; process until mostly smooth, about 30 seconds. Rub spice paste all over lamb. Tie with kitchen twine, securing at 1-inch intervals to form a neat roast.
Roast lamb in preheated oven until an instant-read thermometer inserted in thickest portion registers 135°F, 1 hour and 20 minutes to 1 hour and 30 minutes. Transfer lamb to a platter, and let cool to room temperature, about 1 hour. Cover with aluminum foil, and refrigerate until chilled, about 1 hour.
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