Aromatic Leg of Lamb

• lbs butterflied boneless leg of lamb (I prefer Australian)3
• garlic cloves, cut in half and crushed with the side of chef's knife↗3
• teaspoons fennel seeds2
• teaspoons cumin seeds↗2
• tepoons coriander seeds↗2
• tablespoon olive oil↗1
• teaspoons salt↗1 1⁄2
• lemon wedge (optional)

Step-by-step instructions

1. 1

   Rub the lamb with the cut side of the garlic cloves.

2. 2

   Discard garlic.

3. 3

   In a mortar with pestle, crush fennel, cumin, and coriander seeds.

4. 4

   (Or, place seeds in a heavy weight plastic bag; use rolling pin to crush the seeds) In a small bowl combine crushed seeds with Olive Oil and salt Using your hands rub the lamb with the crushed seed mixture Place lamb on BBQ over medium heat.

5. 5

   Cook 15-20 minutes (for medium-rare) turning occasionally.

6. 6

   Or cook until it reaches your preferred doneness.

7. 7

   Thickness of butterflied lamb will vary throughout: cut off sections of lamb as they are cooked to your liking and keep warm.

8. 8

   If desired serve with lemon wedges.