Grilled Tandoori Lamb
['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', 'Rub mixture all over, then cover and refrigerate 3 hours:', '1 5 3/4-pound leg of lamb', 'boned and butterflied (about 4 pounds boned)']
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.
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