Ontario Lamb Tikka Roast

A yummy way to mix up your summer BBQ menu - lamb roast, with Indian tikka spicing. From something I found on www.hgontario.ca (HomeGrown Ontario). They suggest serving with fresh Naan bread and a crisp salad garnished with Feta and pomegranate seeds. Note: the prep time does not include the marination (4 hours or overnight).

• Ready In: 55 mins
• Serves: 8

Ingredients

• 2  tablespoons cumin seeds
• 2  teaspoons fennel seeds
• 2  teaspoons cardamom seeds
• 1 1⁄2 teaspoons  dried red peppers, crushed
• 1⁄2 teaspoon whole black peppercorn
• 1⁄3 cup olive oil
• 2  tablespoons fresh ginger, minced
• 4  garlic cloves, minced
• 3  lbs  ontario leg of lamb, boned and trimmed

Directions

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.