Grilled Tandoori Lamb

Ingredients for Grilled Tandoori Lamb

• In dry skillet, toast until aromatic:

• 2 tablespoons cumin seeds

• 2 teaspoons fennel seeds

• 2 teaspoons cardamom seeds

• 1/2 teaspoons 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 2.6kg leg of lamb, boned and butterflied (about 1.8kg boned)

How to make Grilled Tandoori Lamb

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 52°C). Let lamb rest 5 minutes before slicing.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.