Grilled Tandoori Lamb

Ingredients
In dry skillet, toast until aromatic:


 * 2 tablespoons cumin seeds
 * 2 teaspoons fennel seeds
 * 2 teaspoons cardamom seeds
 * 1/2 teaspoon whole black peppercorns

Grind cooled spices in spice mill with:


 * 1 1/2 teaspoons dried crushed red pepper
 * Transfer spice blend to small bowl and mix in:
 * 6 tablespoons olive oil
 * 2 tablespoons minced fresh ginger
 * 4 garlic cloves, pressed

Directions
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.