Grilled Tandoori Lamb

• 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)

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 125u0b0F). Let lamb rest 5 minutes before slicing.

skillet, cumin seeds, fennel seeds, cardamom seeds, whole black peppercorns, mill, red pepper, transfer spice blend, olive oil, fresh ginger, garlic, rub, lamb

Taken from www.epicurious.com/recipes/food/views/grilled-tandoori-lamb-232382 (may not work)