Moroccan Roasted Lamb |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons ground coriander seeds | 4 cloves garlic, peeled and crushed | 1-1/2 teaspoons ground cumin |
| 1-1/2 teaspoons paprika | 2 teaspoons freshly ground black pepper | 1 teaspoon salt |
| 1/4 cup olive oil or ghee | 1 5-pound leg of lamb | GARNISH: 1 tablespoon ground cumin mixed with 1 tablespoon salt |
| 1 | Mix all the ingredients except the garnish and rub on the leg of lamb. Let sit 10 minutes. |
| 2 | Roast the lamb. Allow it to sit a few minutes before slicing. |
| 3 | Place the cumin and salt garnish in a small dish and let each guest sprinkle a bit on his or her sliced lamb. |