Grilled Spiced Leg of Lamb

Grilled Spiced Leg of Lamb
Recipe Type: Entree
  • 1 Australian boneless lamb leg, butterflied
  • 1 tablespoon coriander seeds
  • 1 tablespoon cardamom seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon red chili flakes
  • sea salt and cracked black pepper
  • 2 tablespoons olive oil
  1. Place the dry spices, salt and pepper in a spice grinder or mortar and pestle, and grind to release the flavors. In a bowl, mix the ground spices and olive oil to combine.
  2. Coat the lamb with the spice mixture and massage into the meat. Cover and refrigerate for a minimum of 1 hour or overnight.
  3. Heat outdoor grill to medium heat; place the lamb onto the grill skin side down and close the lid. Occasionally baste with any remaining marinade. Cook to desired doneness, 10-15 minutes on each side for medium rare.
  4. Remove from grill and cover with foil. Allow to rest 10 minutes in a covered, warm place.
  5. To serve, slice thinly and serve with your favorite chutney and a fresh salad.

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