Description
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.
Ingredients
2 tbsp. cumin seeds
2 tsp fennel seeds
2 tsp cardamom seeds
1–1/2 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
Instructions
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.
Nutrition
- Serving Size: 1
- Calories: 362
- Sodium: 62mg
- Fat: 18.5g
- Saturated Fat: 5.2
- Unsaturated Fat: 1.5
- Carbohydrates: 2.6g
- Fiber: .7g