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)
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
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.