* Exported from MasterCook *

BARBECUED MECHOUI LAMB

Recipe By :Antony's
Serving Size : 4 Preparation Time :1:30
Categories : 5-10G Low Carb Bbq
Meat Lamb Regional African
Regional Moroccan Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 kg lamb -- leg 6lbs
boned and buttterflied
- MARINADE-
1 bunch fresh mint -- chopped
2 lemons -- juice of
1 tbsp garlic -- finely minced
2 tbsp coriander -- ground
1 tsp cayenne pepper
2 tsp paprika
2 tsp ground cumin
2 tsp freshly ground pepper
2 fl oz olive oil
4 fl oz orange juice -- (optional)
2 tbsp fresh mint -- chopped, for
-- garnish

Place the lamb in a baking tray. Combine all marinade ingredients and rub all over the meat. Cover and refrigerate overnight or stand at 2-3 hours at room temperature.
Bring the lamb to room temperature, if refrigerated. Pre heat the oven to 3500F-180C. Remove the lamb from the marinade and sprinkle with salt. Cook the meat until rare, remove from the oven and allow a few minutes before carving. Sprinkle with a little chopped mint before serving.





Cuisine:
"Moroccan"












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Per Serving (excluding unknown items): 1564 Calories; 125g Fat (72.9% calories from fat); 99g Protein; 6g Carbohydrate; 1g Dietary Fiber; 416mg Cholesterol; 340mg Sodium. Exchanges: 0 Grain(Starch); 14 Lean Meat; 0 Vegetable; 0 Fruit; 17 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




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