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Grilled Tandoori Lamb

Name: Grilled Tandoori Lamb
Cuisine: indian
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)

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.

Recipes sourced from Epicurious.com.

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