Barbecued Mechoui Lamb
Low Carb Recipe
Barbecued Mechoui Lamb with leg of lamb marinated in a sauce of mint, lemons, garlic, coriander, cayenne, paprika, cumin, pepper, olive oil, optional orange juice and garnished with fresh mint if desired.
6 pounds leg of lamb, boned and butterflied
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)
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.
When buying lamb, choose the leanest cuts with firm, creamy-white fat (although fat color alone should not be used as a reliable indicator of quality). Avoid cuts with excessive fat or with fat that looks crumbly, brittle and yellowish: this means the meat is old.
Yield: 6 Servings
Calories: 1519; Fat: 120g; Protein: 98g; Carbohydrate: 11g; Fiber: 1g; Cholesterol: 371mg; Sodium: 308
Calories from fat: 71.3-percent
Exchanges: 1/2 Fruit, 14 Lean Meat, 15 Fat