Lamb Tikka

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Lamb Tikka

Lamb Tikka

  • Author: Meat and Poultry Ontario
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 8 1x


In this recipe, tender Ontario lamb is given a good rub-down with traditional Tikka spices.  It is the perfect, casual summer dinner – serve with fresh Naan bread and a crisp salad garnished with Feta and pomegranate seeds.



Units Scale

2 tbsp. cumin seeds

2 tsp fennel seeds

2 tsp cardamom seeds

11/2 tsp dried crushed pepper

1/2 tsp whole black peppercorns

1/3 cup olive oil

2 tbsp. minced fresh ginger

4 garlic cloves, minced

3lbs boned and trimmed leg of Ontario Lamb


In dry skillet over medium-high heat toast cumin, fennel, cardamom, red pepper and peppercorns until fragrant, approximately 2 minutes.  Let cool, grind in spice grinder until fine.  Stir in olive oil, ginger and garlic to make a paste.

Trim any remaining fat from lamb.  Rub paste all over lamb and let marinate for 4 hours or overnight.

Preheat grill to medium-high.  Grill lamb on greased preheated grill, turning once, until meat registers 160ºF (70ºC), approximately 20 minutes.  Let rest on a cutting board for 15 minutes before slicing thinly across the grain.

Makes 8 servings.


  • Serving Size: 1
  • Calories: 362
  • Sodium: 62mg
  • Fat: 18.5g
  • Saturated Fat: 5.2
  • Unsaturated Fat: 1.5
  • Carbohydrates: 2.6g
  • Fiber: .7g
BBQ lamb chop with fresh vegetables

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