Grilled Tandoori Lamb
Improv: You can also use the spice mixture on salmon, chicken pieces,
or shrimp.
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)
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 125 F). Let lamb rest 5 minutes
before slicing.
Makes 6 servings.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/