Cumin-Coriander Crusted Lamb Leg With Pine Nut-Parley Salad

By á-170456

Ingredients

• 1 tablespoon coarsely-crushed coriander seed
• 1 tablespoon coarsely-ground black pepper
• 1 tablespoon coarsely-crushed cumin seed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 6 garlic cloves minced
• 2 tablespoons extra-virgin olive oil
• 4 tablespoons yogurt
• 4 pounds butterflied leg of lamb trimmed
• Pine Nut And Parley Salad (see recipe)

Details

Servings 6

Preparation

Step 1

Mix the coriander, pepper, cumin, cinnamon, turmeric, salt, garlic, oil and yogurt together. Coat the lamb with the mixture and let sit for 1 hour or up to 24, covered and refrigerated.

Preheat the oven to 350 degrees.

Place the lamb in a roasting pan and roast 45 minutes to 1 hour, basting every 15 minutes until 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 minutes before slicing.

Transfer the pan juice to a cup and skim the fat. Slice the lamb and drizzle with the pan juice.

This recipe yields 6 to 8 servings.

Total carbohydrates: 21.202 grams
Total carbohydrates minus Fiber: 16.374 grams
Total carbohydrates per serving, based on 8 servings: 2.65 grams
Total carbohydrates per serving, based on 8 servings minus fiber: 2.05 grams