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Lamb Tikka

In this recipe, tender Ontario lamb is given a good rub-down with traditional Tikka spices. It is the perfect, casual dinner – serve with fresh Naan bread and a crisp salad garnished with Feta and pomegranate seeds.

 2 tbsp (25 mL) cumin seeds
 2 tsp (10 mL) fennel seeds
 2 tsp (10 mL) cardamom seeds
 1 ½ tsp (7 mL) dried crushed red pepper
 ½ tsp (2 mL) whole black peppercorns
  cup (75 mL) olive oil
 2 tbsp (25 mL) minced fresh ginger
 4 garlic cloves, minced
 3 lbs (1.5 kg) boned and trimmed leg of Ontario lamb

In dry skillet over medium-high heat toast cumin, fennel, cardamom, red pepper and peppercorns until fragrant, approximately 2 minutes. Let cool and grind in spice grinder until fine. Stir in olive oil, ginger and garlic to make a paste.


Trim any remaining fat from lamb. Rub paste all over lamb and marinate for 4 hours or overnight.


Preheat grill to medium-high. Grill lamb on greased preheated grill, turning once, until meat registers 160ºF (70ºC), approximately 20 minutes. Let rest on a cutting board for 15 minutes before slicing thinly across the grain.

Cook's Notes:

Makes 8 servings