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Barbecued Mechoui Lamb
Low Carbohydrate Recipe

Ingredients:
6 pounds leg of lamb, boned and butterflied

Marinade:
1 bunch fresh mint, chopped
2 lemons, juiced
1 tablespoon minced garlic
2 tablespoons ground coriander
1 teaspoon cayenne pepper
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons freshly ground pepper
1/2 cup olive oil
1/2 cup orange juice (optional)
2 tablespoons fresh mint, chopped (for garnish)

Yield: 6 Servings

Directions:
Place the lamb in a baking tray. Combine all marinade ingredients and rub all over the meat. Cover and refrigerate overnight or stand at two to three hours at room temperature.

Bring the lamb to room temperature, if refrigerated. Preheat the oven to 350-degrees. Remove the lamb from the marinade and sprinkle with salt. Cook the meat until rare, remove from the oven and allow a few minutes before carving.

Sprinkle with a little chopped mint before serving, if desired.

Nutrition information per serving:
Calories: 1519
Fat: 120g
Calories from fat: 71.3-percent
Protein: 98g
Carbohydrate: 11g
Fiber: 1g
Cholesterol: 371mg
Sodium: 308
Exchanges: 1/2 Fruit, 14 Lean Meat, 15 Fat

See also:
Lamb Patties
Lamb Steaks
St. Patricks Day eBook (online version) for more lamb recipes. Also available in downloadable format (exe) on the Holiday eBooks page.