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- 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.
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