* Exported from MasterCook *

BUTTERFLIED LAMB WITH MOROCCAN MINT MECHOUI

Recipe By :Antony Worrall Thompson
Serving Size : 4 Preparation Time :2:00
Categories : 0-5G Low Carb 5-10G Low Carb
Meat Lamb Roast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 kg leg of lamb -- 6 1/4lb
boned and well trimmed
30 g fresh mint -- 1 oz chopped
plus extra sprigs for garnish
4 tbsp lemon juice -- juice of 2 lemons
4 cl garlic -- chopped finely
2 tbsp ground coriander
2 tsp paprika
2 tsp ground cumin
2 tsp coarsely ground black pepper
1 tsp cayenne pepper
1/4 cup extra virgin olive oil
salt

Get your butcher to prepare the lamb if you are not sure how to butterfly a leg.

1. Put lamb in a shallow, non-metal dish.

2. Mix all remaining ingredients, except salt, together and rub all over the meat. Cover with clingfilm and chill overnight or leave at room temperature for 2 hours.
3. Preheat oven to 230C/450F/Gas 8.

4. If lamb has been chilled, allow it to come to room temperature.

5. Put lamb, cut side up, on a rack in a roasting tray and season with salt. Roast for 15 minutes/lb, turn joint over and cook a further 10 minutes for rare. If you like meat well cooked, return to a warm oven for a further 10 minutes.

6.Remove from oven cover with foil and allow to rest.

7. Carve meat, garnish with mint sprigs.




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Per Serving (excluding unknown items): 1516 Calories; 115g Fat (69.4% calories from fat); 107g Protein; 7g Carbohydrate; 1g Dietary Fiber; 409mg Cholesterol; 339mg Sodium. Exchanges: 0 Grain(Starch); 15 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 13 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 161 0 0 0

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