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Grilled Tandoori Lamb
- 2 tablespoons cumin seeds
- 2 teaspoons fennel seeds
- 2 teaspoons cardamom seeds
- 1/2 teaspoon whole black peppercorns
- 1 1/2 teaspoons dried crushed red pepper
- 6 tablespoons olive oil
- 2 tablespoons minced fresh ginger
- 4 garlic cloves, pressed
- 1 5 3/4-pound leg of lamb, boned and butterflied (about 4 pounds boned)
Directions:View on Bon Appetit
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