Recipe By Paleo Blocks
Ingredients:
In a dry skillet, toast until aromatic (or use previously made tandoori spice):
2 T cumin seeds
2 tsp fennel seeds
2 tsp cardamom seeds
1/2 tsp whole black peppercornsGrind cooled spices in spice mill with:
1 1/2 tsp dried crushed red pepper
In a dry skillet, toast until aromatic (or use previously made tandoori spice):
2 T cumin seeds
2 tsp fennel seeds
2 tsp cardamom seeds
1/2 tsp whole black peppercornsGrind cooled spices in spice mill with:
1 1/2 tsp dried crushed red pepper
Transfer spice blend to small bowl and mix in:
6 T olive oil
2 T minced fresh ginger
4 garlic cloves, pressed
Rub mixture all over, then cover and refrigerate for 3 hours:
1 5.75 lb leg of lamb, boned and butterflied (about 4 lbs boned)
Directions:
Spray grill rack with nonstick spray; prepare barbecue (medium high heat). Grill lamb 25 minutes for medium -rare (internal temp at the thickets part will be about 125 degrees F) Let lamb rest 5 minutes before slicing and serving.
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| Photo from epicurious.com |
Wednesday’s WOD:
Warm Up tip: wear your running shoes
Then:
4 Rounds
7 Toes 2 Bar
7 Deadlift (wt: 110kg, 80kg)
Fast and Furious on this WOD people.
2 Comments
alow · August 23, 2011 at 9:53 pm
like the movie?
J · August 23, 2011 at 11:02 pm
Oh if it’s like the movie A low has an inherit advantage. Damn it