Leg of lamb
Cumin and Coriander-Crusted Leg of Lamb
Serves 8
Ingredients:
1 tablespoon (15 ml) coriander seeds, coarsely crushed
1 tablespoon (15 ml) cumin seeds, coarsely crushed
1 teaspoon (5 ml) coarsely ground black pepper
1/2 teaspoon (2.5 ml) ground cinnamon
1/2 teaspoon (2.5 ml) turmeric
1 teaspoon (5 ml) sea salt
6 garlic cloves, minced
2 tablespoons (30 ml) extra-virgin olive oil
1/4 cup (60 ml) full-fat yogurt
1 4-lb. (1.8-kg) boneless lamb leg, trimmed and butterflied
Directions:
1. In a small bowl, mix the coriander, cumin, pepper, cinnamon, turmeric, salt, garlic, oil and yogurt. Place the lamb in a large baking dish and coat with the mixture. Cover and refrigerate for at least one hour or up to 24 hours.
2. Preheat the oven to 350 degress F (175 degress C).
4. Transfer the lamb to a platter and let sit for 10 to 15 minutes before slicing. Transfer the pan juices to a cup and skim off the fat. Slice the lamb and drizzle with the pan juices.
Per serving: 1.5g effective carbs (carbs minus fiber); 1.7g carbohydrates; 0.2g fiber; 39.5g protein; 50.9g fat; 632 calories
