Grilled Tandoori Lamb
Ingredients
- In dry skillet, toast until aromatic:
- 2 tablespoons cumin seeds
- 2 teaspoons fennel seeds
- 2 teaspoons cardamom seeds
- 1/2 teaspoon whole pepper|black peppercorns Grind cooled spices in spice mill with:
- 1 1/2 teaspoons dried red pepper flakes|crushed red pepper
- Transfer spice blend to small bowl and mix in:
- 6 tablespoons olive oil
- 2 tablespoons minced ginger|fresh ginger
- 4 garlic cloves, pressed
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. You can also use the spice mixture on salmon, Chicken pieces, or Shrimp.
Makes 6 servings. You can also use the spice mixture on salmon, Chicken pieces, or Shrimp.
This article uses material from the "Grilled Tandoori Lamb" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
