Tandoori Raan

• 1 large onion, peeled
• 4 garlic cloves, peeled
• One 1-inch piece fresh ginger, peeled and roughly chopped
• 1 teaspoon fennel seeds
• 1 teaspoon cardamom seeds (if you have pods, crush them to extract seeds), preferably black
• 6 cloves
• 1 tablespoon cumin seeds
• 1 cinnamon stick
• 6 black peppercorns
• 2 small dried chiles or 2 teaspoons hot red pepper flakes, or to taste, optional
• One 3- to 4-pound butterflied leg of lamb
• Salt to taste

1. Combine the onion, garlic, and ginger in a food processor and grind until pasty.
2. Put in a fine strainer and drain as much water as possible from the mixture.
3. Meanwhile, toast the spices in a small dry skillet over medium heat, shaking the pan frequently until they become aromatic, about 3 minutes.
4. Grind together until very fine.
5. Trim the lamb of any excess fat and, if any parts seem overly thick, make a horizontal cut in the meat so they lie fairly flat; sprinkle with salt.
6. Combine the spice mixture and the onion mixture and rub this all over the meat.
7. Use a thin-bladed knife to poke some holes in the lamb and stick a little bit of the mixture into each of them, too.
8. If time allows, fold the meat in half, wrap tightly in plastic, and marinate, refrigerated, for up to a day.
9. When youre ready to cook, start a charcoal or gas grill or preheat the broiler; the fire should be quite hot and the rack at least 4 inches from the heat source.
10. Grill or broil the meat until it is nicely browned, even a little charred, on both sides, 20 to 30 minutes, and the internal temperature at the thickest part is about 125F; this will give you some lamb that is quite rare as well as some that is nearly well done.
11. Let rest for 5 minutes before slicing thinly, as you would a thick steak.

onion, garlic, ginger, fennel seeds, cardamom seeds, cloves, cumin seeds, cinnamon, black peppercorns, chiles, lamb, salt

Taken from www.epicurious.com/recipes/food/views/tandoori-raan-386381 (may not work)