Grilled Tandoori Lamb
Ingredients
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3 tablespoons cumin seeds
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3 teaspoons fennel seeds
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3 teaspoons cardamom seeds
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3/4 teaspoon whole black peppercorn
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2 teaspoons crushed red pepper flakes
Method
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8 tablespoons canola oil
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3 tablespoons fresh ginger -- minced
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8 cloves garlic -- smashed/dragged
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1 5 pound boneless leg of lamb -- butterflied
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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.
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Transfer the above mixture to a bowl and add the oil ginger and garlic.
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Rub the mixture all over the leg of lamb and cover and refrigerate for 3 hours.
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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
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