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Receta Cumin Coriander Crusted Lamb Leg With Pine Nut Parley Salad
by Global Cookbook

Cumin Coriander Crusted Lamb Leg With Pine Nut Parley Salad
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Ingredientes

  • 1 Tbsp. coarsely-crushed coriander seed
  • 1 Tbsp. coarsely-grnd black pepper
  • 1 Tbsp. coarsely-crushed cumin seed
  • 1/2 tsp grnd cinnamon
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 6 x garlic cloves chopped
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 4 Tbsp. yogurt
  • 4 lb butterflied leg of lamb trimmed Pine Nut And Parley Salad (see recipe)

Direcciones

  1. Mix the coriander, pepper, cumin, cinnamon, turmeric, salt, garlic, oil and yogurt together. Coat the lamb with the mix and let sit for 1 hour or possibly up to 24, covered and refrigerated.
  2. Preheat the oven to 350 degrees.
  3. Place the lamb in a roasting pan and roast 45 min to 1 hour, basting every 15 min till the internal temperature reads 120 degrees for medium-rare on an instant read thermometer.
  4. Remove the lamb from the roasting pan and let it rest for 10 to 15 min before slicing.
  5. Transfer the pan juice to a c. and skim the fat. Slice the lamb and drizzle with the pan juice.
  6. This recipe yields 6 to 8 servings.
  7. 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 cold summer eating.