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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Improv: You can also use the spice mixture on salmon, chicken pieces, or shrimp. Ingredients:
2 tablespoons cumin seeds |
2 teaspoons fennel seeds |
2 teaspoons cardamom seeds |
1/2 teaspoon whole black peppercorns |
1 1/2 teaspoons dried crushed red pepper |
6 tablespoons olive oil |
2 tablespoons minced fresh ginger |
4 garlic cloves, pressed |
1 5 3/4-pound leg of lamb, boned and butterflied (about 4 pounds boned) |
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.
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