An anise-scented rub and fragrant olive oil stand up to the robust flavor of lamb.



Ingredient Checklist


Instructions Checklist
  • In a small bowl, combine oil, coriander and fennel seeds, red-pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper. In a shallow dish, coat lamb with marinade. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).

  • Heat grill to medium-low; lightly oil grates. Grill lamb, covered, until an instant-read thermometer inserted in thickest part of meat registers 130 degrees for medium-rare, 6 to 8 minutes per side. Remove from grill. Tent with aluminum foil; let rest 5 minutes. Thinly slice lamb, and serve with lemon wedges, if desired.

Cook's Notes

While the lamb is marinating, cook up a simple, refreshing Mediterranean-style side, such as our Lemony Orzo, to balance the richness of the meat.

Reviews (1)

13 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
I thought the flavors were perfect with the lamb. I put all of the ingredients for the marinade in a food processor. It's best to get those seeds coarsely ground rather than just crushed, they'll stick to the meat better.