This recipe uses tender Ontario lamb with traditional tikka spices. This is the perfect casual dinner; serve with fresh naan bread and a crisp salad garnished with feta and pomegranate seeds.
2 tbsp cumin seeds
2 tsp fennel seeds
2 tsp cardamom seeds
1-1/2 tsp dried crushed red pepper
1/2 tsp whole black peppercorns
1/3 cup olive oil
2 tbsp minced fresh ginger
4 garlic cloves, minced
3 lb. leg of Ontario lamb, boned and trimmed
Step 1: In dry skillet over medium-high heat, toast cumin, fennel, cardamom, red pepper and peppercorns until fragrant, approximately 2 minutes. Let cool and grind in spice grinder until fine.
Step 2: Transfer spices to a small bowl and stir in olive oil, ginger and garlic to make a paste.
Step 3: Trim any remaining fat from lamb. Rub paste all over lamb and marinate for 4 hours or overnight.
Step 4: Preheat grill to medium-high. Grill lamb on greased preheated grill, turning once, until meat registers 160°F, approximately 20 minutes. Let rest on a cutting board for 15 minutes before slicing thinly across the grain.