3 1/2 lb. boneless leg of lamb
1/2 cup vegetable oil
1 tbsp. ground cumin
1 tsp. ground coriander
1/2 tsp. cayenne pepper
1/4 tsp. salt
1/2 tbsp. grated fresh ginger root
4 crushed garlic cloves

Makes 8 Servings

Recipe from Chatelaine Cook Book

Trim as much fat as possible from the lamb.  For grilling, the meat should be of even thickness; if there is a thick portion, slash it and open it up butterfly fashion.  In a shallow dish just large enough to hold the lamb, stir remaining ingredients together.  Place the meat in the marinade.  Cover and refrigerate for at least 2 hours or overnight.  Turn the lamb halfway through this time.

Bring the meat to room temperature before grilling.

Preheat broiler.  Place the meat, still covered with a little marinade, on a broiler rack positioned about 6" from the heat.  Broil about 8 min. per side, brushing with the marinade after turning.