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.
2 tbsp (25 mL) cumin seeds
2 tsp (10 mL) fennel seeds
2 tsp (10 mL) cardamom seeds
1-1/2 tsp (7 mL) dried crushed red pepper
1/2 tsp (2 mL) whole black peppercorns
1/3 cup (75 mL) olive oil
2 tbsp (25 mL) minced fresh ginger
4 garlic cloves, minced
3 lbs (1.5 kg) 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 and 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 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.