Karen
Mon, Jun-09-03, 23:36
Leg of Lamb with Ginger and Sweet and Hot Spices
Serves 6
1 butterflied leg of lamb, 3-4 lbs. (1.4-1.8 kg) 1
1/2 cup chopped onion (120 mL)
1 piece of fresh ginger, 3 inches (7.5 cm) long, peeled and chopped
6 cloves garlic, chopped
1/3 cup lemon juice (80 ml)
1Tbsp. ground coriander seeds (15 ml)
1 tsp. ground cumin (5 ml)
1 tsp. garam masala (5 ml)
1 tsp. turmeric (5 ml)
1/4 tsp. ground nutmeg (1.2 ml)
1/4 tsp. ground cinnamon (1.2 ml)
1/4 tsp. ground cloves (1.2 ml)
1/2 cup vegetable oil (120 ml)
2 tsp. salt (10 ml)
1/2 tsp. ground black pepper (2.5 ml)
1/2 tsp. cayenne pepper (2.5 ml)
Trim the fat from the lamb leg. Prick the leg with the point of a small knife about 20 times on both sides.
Blend the chopped onion, ginger, garlic and lemon juice to a fine purée in the work bowl of a blender or food processor. Place in a container large enough to hold the lamb leg and add all of the remaining ingredients except the lamb. Mix well.
Place the lamb in the container with the spice mixture and rub it thoroughly into both sides of the leg. Cover and refrigerate overnight.
Preheat the barbecue to high. Place the lamb on the grill and turn the heat to medium. Cook for 10 minutes on each side until brown and crusty. Let sit for 10 minutes before carving.
Per Serving:
Calories - 259
Carbohydrates - 4.5 grams
Protein - 33 grams
Fat - 11 grams
Serves 6
1 butterflied leg of lamb, 3-4 lbs. (1.4-1.8 kg) 1
1/2 cup chopped onion (120 mL)
1 piece of fresh ginger, 3 inches (7.5 cm) long, peeled and chopped
6 cloves garlic, chopped
1/3 cup lemon juice (80 ml)
1Tbsp. ground coriander seeds (15 ml)
1 tsp. ground cumin (5 ml)
1 tsp. garam masala (5 ml)
1 tsp. turmeric (5 ml)
1/4 tsp. ground nutmeg (1.2 ml)
1/4 tsp. ground cinnamon (1.2 ml)
1/4 tsp. ground cloves (1.2 ml)
1/2 cup vegetable oil (120 ml)
2 tsp. salt (10 ml)
1/2 tsp. ground black pepper (2.5 ml)
1/2 tsp. cayenne pepper (2.5 ml)
Trim the fat from the lamb leg. Prick the leg with the point of a small knife about 20 times on both sides.
Blend the chopped onion, ginger, garlic and lemon juice to a fine purée in the work bowl of a blender or food processor. Place in a container large enough to hold the lamb leg and add all of the remaining ingredients except the lamb. Mix well.
Place the lamb in the container with the spice mixture and rub it thoroughly into both sides of the leg. Cover and refrigerate overnight.
Preheat the barbecue to high. Place the lamb on the grill and turn the heat to medium. Cook for 10 minutes on each side until brown and crusty. Let sit for 10 minutes before carving.
Per Serving:
Calories - 259
Carbohydrates - 4.5 grams
Protein - 33 grams
Fat - 11 grams