Take a butterflied leg of lamb and salt it. Toast seeds, blend with spices, garlic, ginger, yogurt, and lemon juice. Rub over lamb and refrigerate. Take it out, grill on both sides. Serve.

This six-ingredient grilled leg of lamb dish from chef Cal Peternell has a mellow flavor and lots of delicious crust. Be sure to allow at least two hours for the leg of lamb to marinate in the fridge.

1. Using the tip of a sharp knife, score the lamb fat every 1 inch on a diagonal. Repeat in the opposite direction to create a diamond pattern. 2. In a large bowl, mix the yogurt, garlic, fennel ...