Middle Eastern Spice-Crusted Lamb
7.4g
Net Carbs
41.2g
Protein
39.0g
Fat
0.7g
Fiber
554
Calories
Ingredients:
- 1/2 teaspoon Black Pepper
- 4 pounds Lamb Leg (Whole (Shank and Sirloin) Trimmed to 1/4" Fat, Choice Grade)
- 1 1/2 cups Pomegranate Juice
- 1 tablespoon chopped Chives
- 2 teaspoons Coriander Seed
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- 1 cup Arugula (Rocket)
- 1 teaspoon Cumin
Directions:
- Heat oven to 450°F.
- Combine coriander, cumin, cinnamon, salt and pepper in a small bowl. Rub over surface of lamb.
- Place lamb in oven, and roast 15 minutes. Reduce temperature to 350°F, and bake until an instant-read thermometer registers 130°F when inserted into center of lamb, about 35 minutes more.
- Transfer to a cutting board, cover loosely with foil and let stand 10 minutes. Optional (add an additional 6.5g NC per serving if using): while lamb is standing, bring 1 1/2 cups pomegranate juice to a boil in a small saucepan, and cook until reduced by half.
- Stir pomegranate juice into empty roasting pan, scraping up the browned bits. Skim off fat. Serve lamb with sauce on side. Garnish with chives and lettuce.
