Grilled Tandoori Lamb

Ingredients

• In dry skillet, toast until aromatic:
• 2 tablespoons cumin seeds
• 2 teaspoons fennel seeds
• 2 teaspoons cardamom seeds
• ½ teaspoon whole black peppercorns
• Grind cooled spices in spice mill with:
• 1 ½ teaspoons dried crushed red pepper
• + 6 more ingredients
• • Transfer spice blend to small bowl and mix in:
  • 6 tablespoons olive oil
  • 2 tablespoons minced fresh ginger
  • 4 garlic cloves, pressed
  • Rub mixture all over, then cover and refrigerate 3 hours:
  • 1 5 ¾-pound leg of lamb, boned and butterflied (about 4 pounds boned)

1. Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill lamb 25 minutes for medium-rare (internal temperature at the thickest part of meat should be 125°F). Let lamb rest 5 minutes before slicing.

View full recipe at SpringPad