Recipe information
Yield
6 Servings
Ingredients
In dry skillet, toast until aromatic:
2
tablespoons cumin seeds
2
teaspoons fennel seeds
2
teaspoons cardamom seeds
1
/2 teaspoon whole black peppercorns
Grind cooled spices in spice mill with:
1
1/2 teaspoons dried crushed red pepper
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 3/4-pound leg of lamb, boned and butterflied (about 4 pounds boned)
Need to make a substitution?
Preparation
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.