Grilled Tandoori Lamb

Toast cumin seeds, fennel seeds, cardamom seeds, and black peppercorns in a dry skillet over medium heat until fragrant, about 1-2 minutes, shaking the pan occasionally to prevent burning.

Grind the toasted spices using a mortar and pestle or spice grinder until coarsely ground, then transfer to a small bowl and mix in the dried crushed red pepper.

Combine the spice blend with olive oil, minced fresh ginger, and pressed garlic cloves in the small bowl, stirring well to create a thick paste.

Pat the lamb dry with paper towels and place on a clean work surface, then coat generously on all sides with the tandoori spice paste, ensuring even coverage.

Cover the spiced lamb with plastic wrap and refrigerate for at least 20 minutes to allow the flavors to infuse.

Preheat the grill to high heat (450-500°F) and lightly oil the grate to prevent sticking.

Place the lamb on the hot grill and cook for 5-6 minutes on the first side, creating a charred exterior while maintaining a medium-rare interior.

Flip the lamb and cook for an additional 5-6 minutes on the second side until the spice crust is deeply browned and the internal temperature reaches 130-135°F for medium-rare.

Transfer the grilled lamb to a cutting board and let rest for 3-4 minutes before slicing or serving whole, allowing the juices to redistribute.