Ontario Lamb Tikka Roast

• 2 tablespoons cumin seeds
• 2 teaspoons fennel seeds
• 2 teaspoons cardamom seeds
• 1 12 teaspoons dried red peppers, crushed
• 12 teaspoon whole black peppercorn
• 13 cup olive oil
• 2 tablespoons fresh ginger, minced
• 4 garlic cloves, minced
• 3 lbs ontario leg of lamb, boned and trimmed

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.
3. Stir in olive oil, ginger and garlic to make a paste.
4. Trim any remaining fat from lamb.
5. Rub paste all over lamb and marinate for 4 hours or overnight.
6. Preheat grill to medium-high.
7. Grill lamb on greased preheated grill, turning once, until meat registers 160 degrees F (70 degrees C), approximately 20 minutes.
8. Let rest on a cutting board for 15 minutes before slicing thinly across the grain.

cumin seeds, fennel seeds, cardamom seeds, red peppers, black peppercorn, olive oil, fresh ginger, garlic, lamb

Taken from www.food.com/recipe/ontario-lamb-tikka-roast-288523 (may not work)