Homegrown Ontario Lamb Tikka
In this recipe, tender Ontario lamb is given a good rub-down with traditional Tikka spices. It is the perfect, casual summer dinner – serve with fresh Naan bread and a crisp salad garnished with Feta and pomegranate seeds.
| 2 tbsp | cumin seeds | 25 mL |
| 2 tsp | fennel seeds | 10 mL |
| 2 tsp | cardamom seeds | 10 mL |
| 1-1/2 tsp | dried crushed red pepper | 7 mL |
| 1/2 tsp | whole black peppercorns | 2 mL |
| 1/3 cup | olive oil | 75 mL |
| 2 tbsp | minced fresh ginger | 25 mL |
| 4 | garlic cloves, minced | 4 |
| 3 lbs | boned and trimmed leg of Ontario lamb | 1.5 kg |
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. Stir in olive oil, ginger and garlic to make a paste.
Trim any remaining fat from lamb. Rub paste all over lamb and marinate for 4 hours or overnight.
Preheat grill to medium-high. Grill lamb on greased preheated grill, turning once, until meat registers 160ºF (70ºC), approximately 20 minutes. Let rest on a cutting board for 15 minutes before slicing thinly across the grain.
Makes 8 servings.
