The flavors of the Middle East are highlighted in this simple lamb dish. The lamb can be grilled on your barbecue, making it a good choice for cool summer eating.
Cumin and Coriander-Crusted Leg of Lamb
1 tablespoon coriander seeds, coarsely crushed
1 tablespoon cumin seeds, coarsely crushed
1 teaspoon coarsely ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1 teaspoon sea salt
6 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1/4 cup full-fat yogurt
1 4-lb. boneless lamb leg, trimmed and butterflied
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.
Preheat the oven to 350 degress F.
Place the lamb in the oven and cook for 2 to 2.5 hours, basting the lamb with its own juices every 30 minutes or so. Cook uncovered in an oven safe dish.
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