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1
Combine the onion, garlic, and ginger in a food processor and grind until pasty.
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2
Put in a fine strainer and drain as much water as possible from the mixture.
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3
Meanwhile, toast the spices in a small dry skillet over medium heat, shaking the pan frequently until they become aromatic, about 3 minutes.
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4
Grind together until very fine.
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5
Trim the lamb of any excess fat and, if any parts seem overly thick, make a horizontal cut in the meat so they lie fairly flat; sprinkle with salt.
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6
Combine the spice mixture and the onion mixture and rub this all over the meat.
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7
Use a thin-bladed knife to poke some holes in the lamb and stick a little bit of the mixture into each of them, too.
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8
If time allows, fold the meat in half, wrap tightly in plastic, and marinate, refrigerated, for up to a day.
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9
When youre ready to cook, start a charcoal or gas grill or preheat the broiler; the fire should be quite hot and the rack at least 4 inches from the heat source.
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10
Grill or broil the meat until it is nicely browned, even a little charred, on both sides, 20 to 30 minutes, and the internal temperature at the thickest part is about 125F; this will give you some lamb that is quite rare as well as some that is nearly well done.
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11
Let rest for 5 minutes before slicing thinly, as you would a thick steak.
