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 (5-6 pound) leg of lamb, boned and butterflied

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 125F). Let lamb rest 5 minutes
before slicing.