1. In dry skillet over medium-high heat toast cumin, fennel, cardamom, red pepper and peppercorns until fragrant, approximately 2 minutes. 2. Let cool and grind in spice grinder until fine. Stir in olive oil, ginger and garlic to make a paste. 3. Trim any remaining fat from lamb. Rub paste all over lamb and marinate for 4 hours or overnight. 4. Preheat grill to medium-high. Grill lamb on greased preheated grill, turning once, until meat registers 160ºF (70ºC), approximately 20 minutes. 5. Let rest on a cutting board for 15 minutes before slicing thinly across the grain. ---------------------------------------------------------------------------
Nutrition
Ingredients
