1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
1 tablespoon crushed red pepper
1 tablespoon coarse sea salt
2 tablespoons vegetable oil
6 lamb steaks cut from the leg ( 1/2 pound each)
In a small dry skillet, combine the coriander, cumin and caraway seeds and toast over moderate heat until fragrant, about 3 minutes. Transfer to a bowl and let cool. In a spice mill, grind the toasted spices to a fine powder with the crushed red pepper and salt. Transfer the spices to a bowl and blend in the oil. Light a grill or preheat a grill pan and oil it lightly. Rub the lamb with the spice paste and grill over a hot fire for 3 to 4 minutes per side for medium rare. Transfer to plates and serve with the Chickpea "Fries. ".