Ingredients
One large fresh leg of lamb
3 tsp salt
1.5 tsp ground pepper.
1 tbsp cumin seeds
1 tbsp fennel seeds
2 tsp dried tarragon
2 tsp Garlic Powder
2 tsp Onion Powder
Directions
Sprinkle flaked salt, ground pepper, granulated garlic and granulated onion powder all over lamb leg.
Toast and then grind the cumin and fennel seeds. Combine with tarragon and sprinkle all over lamb.
Let it sit uncovered in refrigerator for 24 - 48 hours.
Grill over a medium hot bed of coals. Make sure to use a meat thermometer and cook to an internal temp of 125-130F!