Grilled Lamb

Ingredients
3 pounds boneless butterflied lamb leg*
3 garlic cloves, each cut in half and crushed
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 tablespoon olive oil
1 1/2 teaspoons salt
lemon wedges (optional)

Directions
Rub lamb with cut side of garlic cloves; discard garlic. In mortar with pestle, crush fennel, cumin, and coriander seeds; or place seeds in heavy-weight plastic bag and use rolling pin to crush seeds.

In small bowl, combine crushed seeds with olive oil and salt. With hand, rub lamb with crushed-seed mixture.

Place lamb on grill over medium heat. Cook 15 to 25 minutes for medium-rare or until desired doneness, turning lamb occasionally. Thickness of butterflied lamb will vary throughout. Serve lamb with lemon wedges if you like.