8 large garlic cloves
1/2 cup olive oil
3 tablespoons coriander seeds
3 tablespoons cumin seeds
1 can pickled jalapeņos
= (preferably La Morena brand)
1 leg of lamb
Directions: one line for each direction. When saved the lines will be numbered.
Saute the garlic in the olive oil until just softened. In a coffee mill, coarsely chop the coriander and cumin seeds. Chop the jalapeņos (reserving all juices, including those in the can). Mix all together.
Bone the leg of lamb and cut off any excess or interior fat and silver skin. Break the meat down to the basic muscle pieces. Marinate the meat in the jalapeņo-garlic-seed mixture for at least 2 hours or overnight. Drain and grill.
This recipe yields 6 to 8 servings.
Nutrition Facts
Servings Per Recipe: 8
Amount Per Serving
Calories: 138
Calories from Fat 91.4%
Total Fat
14g
Cholesterol
2mg
Sodium
8mg
Carbohydrate
2g
Dietary Fiber
trace
Protein
1g
Exchanges: 0 Grain(Starch)
Rating: ()
Added On: April 15, 2008
* MELTING POT with Wayne Harley Brachman - (Show # MP-1B12) - from the TV FOOD NETWORK
