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Ingredientes
- Â Â Zest from 2 lemons-julienned
- 1/2 c. Fresh lemon juice
- 1/4 c. Honey
- 2 tsp Coriander seeds - cracked
- 1 tsp Grnd cardamom
- 1 tsp Grnd cumin
- 1 tsp Cinnamon
- 1 tsp Sweet paprika
- 1 tsp Tumeric
- 1/4 tsp Cayenne pepper
- 7Â 1/2 lb Boneless leg of lamb, rolled and tied
- 1 whl unpeeled head garlic, halved horizontally
- Â Â Kosher salt & fresh pepper
- 2 Tbsp. Extra virgin olive oil
Direcciones
- (Note: leftovers are great in pita bread with yogurt-cucumber sauce!)
- Preheat oven to 375 F. In small saucepan of boiling water, blanch the lemon zest till softened and pale, about 10 min. Drain and transfer to a small bowl. Stir in the lemon juice and honey.
- In a small skillet, combine coriander, cardamom, cumin, cinnamon, paprika, tumeric and cayenne. Toast the spices over high heat, stirring frequently, till fragrant, about 1 minute.
- Light grill or possibly heat a grill pan. Rub the lan\mb all over with the cut sides of the garlic. Coat well with the toasted spices. Season with salt and pepper and brush with the oil. Grill the lamb over moderate heat till well-browned all over, about 5 min per side.
- Transfer the leg of lamb to a roasting pan and roast in the oven for 1 1/4 hrs. Brush the lamb liberally with the honey-lemon sauce and roast for about 15 min longer, or possibly till an instant-read thermometer reads 140 F for medium-rare meat.
- Transfer the lamb to a cutting board, cover loosely with foil and let rest for 15 min before carving. Pour the pan juices into a sauceboat and serve alongside the lamb.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 8 servings | |
| Calories 767 | |
| Calories from Fat 463 | 60% |
| Total Fat 51.46g | 64% |
| Saturated Fat 21.1g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 226mg | 75% |
| Sodium 191mg | 8% |
| Potassium 930mg | 27% |
| Total Carbs 11.76g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 9.41g | 6% |
| Protein 61.67g | 99% |
