Low Carb Salads And Dressings Recipes
Cumin-Coriander Crusted Lamb Leg With Pine Nut-Parley Salad Recipe
This Cumin-Coriander Crusted Lamb Leg With Pine Nut-Parley Salad Recipe is one of many in
our collection of Low Carb Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, whilst and diabetic recipes. The one thing they
all have in common with this Cumin-Coriander Crusted Lamb Leg With Pine Nut-Parley Salad Recipe, is that they can
all be seen as diet recipes in one form or another.
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Cumin-Coriander Crusted Lamb Leg With Pine Nut-Parley Salad
Ingredients:
1 tbsp coarsely-crushed coriander seed
1 tbsp coarsely-ground black pepper
1 tbsp coarsely-crushed cumin seed
1/2 tsp ground cinnamon
1/2 tsp turmeric
1 tsp salt
6 garlic cloves, minced
2 tbsp extra-virgin olive oil
4 tbsp yogurt
4 lb butterflied leg of lamb, trimmed
1 pine nut and parley salad, (see 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
Comments: 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.
Servings: 8
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