Aromatic Leg Of Lamb

• 3 lbs butterflied boneless leg of lamb (I prefer Australian)
• 3 garlic cloves, cut in half and crushed with the side of chef's knife
• 2 teaspoons fennel seeds
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• lemon wedge (optional)

1. Rub the lamb with the cut side of the garlic cloves.
2. Discard garlic.
3. In a mortar with pestle, crush fennel, cumin, and coriander seeds.
4. (Or, place seeds in a heavy weight plastic bag; use rolling pin to crush the seeds) In a small bowl combine crushed seeds with Olive Oil and salt Using your hands rub the lamb with the crushed seed mixture Place lamb on BBQ over medium heat.
5. Cook 15-20 minutes (for medium-rare) turning occasionally.
6. Or cook until it reaches your preferred doneness.
7. Thickness of butterflied lamb will vary throughout: cut off sections of lamb as they are cooked to your liking and keep warm.
8. If desired serve with lemon wedges.

lamb, garlic, fennel seeds, cumin seeds, coriander seeds, olive oil, salt, lemon

Taken from www.food.com/recipe/aromatic-leg-of-lamb-9858 (may not work)