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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A yummy way to mix up your summer BBQ menu - lamb roast, with Indian tikka spicing. From something I found on www.hgontario.ca (HomeGrown Ontario). They suggest serving with fresh Naan bread and a crisp salad garnished with Feta and pomegranate seeds. Note: the prep time does not include the marination (4 hours or overnight). Ingredients:
2 tablespoons cumin seeds |
2 teaspoons fennel seeds |
2 teaspoons cardamom seeds |
1 1/2 teaspoons dried red peppers, crushed |
1/2 teaspoon whole black peppercorn |
1/3 cup olive oil |
2 tablespoons fresh ginger, minced |
4 garlic cloves, minced |
3 lbs ontario leg of lamb, boned and trimmed |
Directions:
1. In dry skillet over medium-high heat toast cumin, fennel, cardamom, red pepper and peppercorns until fragrant, approximately 2 minutes.
2. Let cool and grind in spice grinder until fine. Stir in olive oil, ginger and garlic to make a paste.
3. Trim any remaining fat from lamb. Rub paste all over lamb and marinate for 4 hours or overnight.
4. Preheat grill to medium-high. Grill lamb on greased preheated grill, turning once, until meat registers 160ºF (70ºC), approximately 20 minutes.
5. Let rest on a cutting board for 15 minutes before slicing thinly across the grain.
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