Aromatic Leg of Lamb

Once your butcher has boned out a leg of lamb for you, ask for the lamb bone. Use it to cook up some flavorful lamb broth for an especially tasty stew or hearty soup.

3 pounds boneless lamb leg, butterflied and trimmed

3 garlic cloves, each cut in half and crushed with side of chef’s knife

1 tablespoon olive oil

2 teaspoons fennel seeds, crushed

2 teaspoons cumin seeds, crushed

2 teaspoons coriander seeds, crushed

11⁄2 teaspoons salt

lemon wedges

• Prepare outdoor grill for covered direct grilling over medium heat. Rub both sides of lamb with cut sides of garlic cloves; discard garlic.
• In small bowl, combine oil, fennel seeds, cumin seeds, coriander seeds, and salt. Use to rub on lamb.
• Place lamb on grill, cover and cook, turning lamb occasionally, 15 to 25 minutes for medium-rare or until desired doneness.
• Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are done and place on cutting board. Let stand 10 minutes to set juices for easier slicing. Cut into thin slices and serve lamb with lemon wedges.
• Makes 8 main-dish servings.
• Prep: 20 minutes
• Grill: 15 minutes