Aromatic Leg of Lamb

Once your butcher has boned a leg of lamb for you, ask for the lamb bone. Use it to cook up some flavorful lamb broth for an especially tasty stew or hearty soup.

PREP: 20 minutes GRILL: 15 to 25 minutes

MAKES: 8 main-dish servings

1 butterflied boneless leg of lamb (3 pounds), trimmed (see Tip)

3 garlic cloves, each cut in half and crushed with side of chef’s knife

1 tablespoon olive oil

2 teaspoons fennel seeds, crushed

2 teaspoons cumin seeds, crushed

2 teaspoons coriander seeds, crushed

1 ½ teaspoons salt

1 lemon, cut into wedges

1. Prepare outdoor grill for covered direct grilling over medium heat. Rub both sides of lamb with cut sides of garlic cloves; discard garlic.

2. In small bowl, combine oil, fennel seeds, cumin seeds, coriander seeds, and salt. Use to rub on lamb.

3. Place lamb on hot grill rack, cover and cook, turning lamb occasionally, 15 to 25 minutes for medium-rare or until desired doneness. Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are done and place on cutting board. Let stand 10 minutes to allow juices to set for easier slicing. Thinly slice the lamb and serve with lemon wedges.

EACH SERVING: About 265 calories, 36g protein, 1g carbohydrate, 12g total fat (4g saturated), 114mg cholesterol, 525mg sodium