This recipe is one I found in "Good Housekeeping" magazine a good while ago. It gives a subtle flavor to the lamb and, to my way of thinking, is simply excellent.
3 lbs butterflied boneless leg of lamb (I prefer Australian)
3 garlic cloves, cut in half and crushed with the side of chef's knife
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 tablespoon olive oil
1 1/2 teaspoons salt
lemon wedge (optional)
Steps:
Rub the lamb with the cut side of the garlic cloves.
Discard garlic.
In a mortar with pestle, crush fennel, cumin, and coriander seeds.
(Or, place seeds in a heavy weight plastic bag; use rolling pin to crush the seeds) In a small bowl combine crushed seeds with Olive Oil and salt Using your hands rub the lamb with the crushed seed mixture Place lamb on BBQ over medium heat.
Thickness of butterflied lamb will vary throughout: cut off sections of lamb as they are cooked to your liking and keep warm.
If desired serve with lemon wedges.
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