Grilled Tandoori Lamb


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


  • 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.


  • SERVINGS: 10

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