Grilled Tandoori Lamb

I'm not much into lamb, but this recipe does look pretty amazing. Also, this spice mix can be used on salmon, chicken or shrimp. OR use the Tandoori spice blend from the previous post. This recipe comes from epicurious.com. Enjoy!

Grilled Tandoori Lamb
Ingredients:
In a dry skillet, toast until aromatic (or use previously made tandoori spice):
2 T cumin seeds
2 tsp fennel seeds
2 tsp cardamom seeds
1/2 tsp whole black peppercorns

Grind cooled spices in spice mill with:
1 1/2 tsp dried crushed red pepper

Transfer spice blend to small bowl and mix in:
6 T olive oil
2 T minced fresh ginger
4 garlic cloves, pressed

Rub mixture all over, then cover and refrigerate for 3 hours:
1 5.75 lb leg of lamb, boned and butterflied (about 4 lbs boned)

Directions:
Spray grill rack with nonstick spray; prepare barbecue (medium high heat). Grill lamb 25 minutes for medium -rare (internal temp at the thickets part will be about 125 degrees F) Let lamb rest 5 minutes before slicing and serving.

Photo from epicurious.com