3 pounds boneless butterflied lamb leg*
3 garlic cloves, each cut in half and crushed with
side of chef’s knife
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 tablespoon olive oil
1 1/2 teaspoons salt
lemon wedges (optional)
How to prepare
1. 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; use rolling pin to crush seeds.)
2. In small bowl, combine crushed seeds with olive oil and salt. With hand, rub lamb with crushed-seed mixture.
3. Place lamb on grill over medium heat. Cook 15 to 25 minutes for medium-rare or until of desired doneness, turning lamb occasionally. Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are cooked and place on cutting board.
4. Serve lamb with lemon wedges if you like.
Ask butcher to bone a 4-pound lamb shank half of leg and slit the meat lengthwise to spread open like a thick steak