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

Recipe Ingredients

1 tablespoon	15ml	Coarsely-crushed coriander seed
1 tablespoon	15ml	Coarsely-ground black pepper
1 tablespoon	15ml	Coarsely-crushed cumin seed
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Turmeric
1 teaspoon	5ml	Salt
6		Garlic cloves - minced
2 tablespoons	30ml	Extra-virgin olive oil
4 tablespoons	60ml	Yogurt
4 lbs	1816g / 64oz	Butterflied leg of lamb - trimmed
		Pine Nut And Parley Salad - (see recipe)

Recipe Instructions

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

Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca

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