Grilled Tandoori Lamb

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In dry skillet, toast until aromatic:

Grind cooled spices in spice mill with:


Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill Lamb 25 minutes for medium-rare (internal temperature at the thickest part of meat should be 125 °F). Let Lamb rest 5 minutes before slicing.

Makes 6 servings. You can also use the spice mixture on salmon, Chicken pieces, or Shrimp.