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Add a photoServings: 8
Ingredients
- 1 Tbsp. coarsely-crushed coriander seed
- 1 Tbsp. coarsely-grnd black pepper
- 1 Tbsp. coarsely-crushed cumin seed
- 1/2 tsp grnd cinnamon
- 1/2 tsp turmeric
- 1 tsp salt
- 6 x garlic cloves chopped
- 2 Tbsp. extra-virgin extra virgin olive oil
- 4 Tbsp. yogurt
- 4 lb butterflied leg of lamb trimmed Pine Nut And Parley Salad (see recipe)
Directions
- Mix the coriander, pepper, cumin, cinnamon, turmeric, salt, garlic, oil and yogurt together. Coat the lamb with the mix and let sit for 1 hour or possibly up to 24, covered and refrigerated.
- Preheat the oven to 350 degrees.
- Place the lamb in a roasting pan and roast 45 min to 1 hour, basting every 15 min till the internal temperature reads 120 degrees for medium-rare on an instant read thermometer.
- Remove the lamb from the roasting pan and let it rest for 10 to 15 min before slicing.
- Transfer the pan juice to a c. and skim the fat. Slice the lamb and drizzle with the pan juice.
- This recipe yields 6 to 8 servings.
- Comments: The flavours of the Mid-east are highlighted in this simple menu. The lamb can be grilled on your barbecue, making it a good choice for cold summer eating.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 8 servings | |
| Calories 38 | |
| Calories from Fat 32 | 84% |
| Total Fat 3.65g | 5% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 295mg | 12% |
| Potassium 24mg | 1% |
| Total Carbs 1.22g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.38g | 0% |
| Protein 0.41g | 1% |
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