 grilled tandoori lamb  Bon Appétit | July 2005

Improv: You can also use the spice mixture on salmon, chicken pieces, or shrimp.

Makes 6 servings.

Mark Bittman
ingredients
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)
preparation
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.
