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| Grilled Leg Of Lamb With Mint Raita |
Hits: 2 |
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| Date Added: |
November 20, 2008 |
| Calories: |
40 |
| Serves: |
6 |
| Prep. Time: |
0:00 |
| Category: |
Lamb, Main Dish, Copy Cat / Restaurant |
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| Ingredients: |
=== LAMB ===
2 garlic cloves
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon vegetable oil
2 teaspoons red wine vinegar
1 teaspoon water
1 butterflied leg of lamb - (2 1/2 to 3 lbs)
=== RAITA ===
1 cup plain nonfat yogurt
1 large ripe tomato
1/2 small cucumber
and diced
1/4 cup coarsely chopped fresh mint, cilantro or
parsley
Juice of 1 lime
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| Directions: one line for each direction. When saved the lines will be numbered. |
- To prepare the lamb, in the bottom of a large nonaluminum bowl, stir together the garlic, paprika, cumin, coriander, oil, vinegar and water to form a paste. Spoon about half of the mixture onto the underside (the side without fat) of the butterflied leg and spread in an even layer. Place the meat, fat-side down, in the remaining spice rub in the bowl and move around to coat with the spices. Cover the bowl tightly and refrigerate for at least 4 hours or for up to 24 hours.
- Prepare a fire in a grill. When the coals are hot, lift the meat from the bowl and place, fat-side down, on the grill rack. Cook, turning once, until both sides are well browned and the meat is pink when cut into with a knife, or until an instant-read thermometer inserted into the thickest part of the leg registers 130 to 135 degrees for medium-rare, 25 to 30 minutes total.
- Meanwhile, make the raita: In a small bowl, stir together the yogurt, tomato, cucumber, chopped herb and lime juice until smooth.
- When the meat is cooked, transfer to a cutting board and let rest for 10 minutes. Thinly slice across the grain and arrange on a serving platter. Pass the raita at the table.
- This recipe yields 6 servings.
- Comments: A boneless leg of lamb is ideal for summer grilling. If you can't find a leg, substitute six lamb shoulder chops.
Notes:
Recipe adapted from Williams-Sonoma Outdoors Series, Cabin Cooking, by Tori Ritchie (Time-Life Books, 1998) |
| Nutrition Facts |
| Servings Per Recipe: 6 |
| Amount Per Serving |
| Calories: 40 |
Calories from Fat 18.3% |
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| Total Fat |
1g |
| Cholesterol |
1mg |
| Sodium |
33mg |
| Carbohydrate |
6g |
| Dietary Fiber |
1g |
| Protein |
3g |
| Points 1 |
| Exchanges: 0 Grain(Starch) |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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