Aromatic Leg of Lamb

Rub lamb with cut side of garlic cloves; discard garlic. In mortar with pestle, crush fennel, cumin, and coriander seeds. (Or, place seeds in heavy-weight plastic bag; use rolling pin to crush seeds.)

In small bowl, combine crushed seeds with olive oil and salt. With hand, rub lamb with crushed-seed mixture.

Place lamb on grill over medium heat. Cook 15 to 25 minutes for medium-rare or until desired doneness, turning lamb occasionally. Or, place lamb on rack in broiling pan 5 to 7 inches from source of heat and broil 15 to 20 minutes. Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are cooked and place on cutting board.

Serve lamb with lemon wedges if you like.

Tips & Techniques *Ask butcher to bone a 4-pound lamb shank half of leg and slit the meat lengthwise to spread open like a thick steak.