Moroccan Lamb
- Total Time
- 1 hour 30 minutes
- Rating
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Ingredients
- 4tablespoons paprika
- 2tablespoons ground cumin
- 2tablespoons ground coriander
- 2teaspoons salt
- 1teaspoon ground black pepper
- ⅛teaspoon ground cardamom
- 16- to 7-pound leg of lamb, butterflied by your butcher
Nutritional analysis per serving (8 servings)
621 calories; 42 grams fat; 18 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 54 grams protein; 751 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix together the paprika, cumin, coriander, salt, pepper and cardamom. Rub lamb all over with these spices (or ½ cup zaatar) and refrigerate for 1 hour.
- Step 2
On a very hot grill or under the broiler, grill or broil lamb, turning once, until cooked to the desired doneness, 10 to 20 minutes for medium rare depending on thickness of the lamb. Let rest on a cutting board for 10 minutes before slicing and serving.
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