Grilled Tandoori Lamb

Ingredients

• 3 tablespoons cumin seeds
• 3 teaspoons fennel seeds
• 3 teaspoons cardamom seeds
• 3/4 teaspoon whole black peppercorn
• 2 teaspoons crushed red pepper flakes

Method

• 8 tablespoons canola oil
• 3 tablespoons fresh ginger -- minced
• 8 cloves garlic -- smashed/dragged
• 1 5 pound boneless leg of lamb -- butterflied
• In dry skillet, roast the first four ingredients. Pour out of pan and cool for a few minutes. Add the red pepper flakes. Grind in a spice grinder.
• Transfer the above mixture to a bowl and add the oil ginger and garlic.
• Rub the mixture all over the leg of lamb and cover and refrigerate for 3 hours.
• Heat the grill to medium high heat. Grill lamb for 25 minutes or so to medium rare (about 125-130F internal temperature). Remove from grill and allow to rest before slicing.

Notes

• SERVINGS: 10