Cooking Index - Cooking Recipes & IdeasCumin-Coriander Crusted Lamb Leg With Pine Nut-Parley Salad Recipe - Cooking Index

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

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 cool summer eating.

Type: Lamb
Courses: Main Course
Serves: 8 people

Recipe Ingredients

1 tablespoon 15mlCoarsely-crushed coriander seed
1 tablespoon 15mlCoarsely-ground black pepper
1 tablespoon 15mlCoarsely-crushed cumin seed
1/2 teaspoon 2.5mlGround cinnamon
1/2 teaspoon 2.5mlTurmeric
1 teaspoon 5mlSalt
6   Garlic cloves - minced
2 tablespoons 30mlExtra-virgin olive oil
4 tablespoons 60mlYogurt
4 lbs 1816g / 64ozButterflied 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

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