Grilled Tandoori Lamb

Grilled Tandoori Lamb
Photo by Pornchai Mittongtare

Ingredients

  • ½ teaspoon whole black peppercorns
  • 2 tablespoons cumin seeds
  • 4 garlic cloves
  • 2 teaspoons cardamom seeds
  • 2 teaspoons fennel seeds
  • 1 ½ teaspoons dried crushed red pepper
  • 1 5 3/4-pound leg of lamb, boned and butterflied (about 4 pounds boned)
  • + 2 more ingredients
    • 2 tablespoons fresh ginger
    • 6 tablespoons olive oil

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 Epicurious

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