Low-Carb Barbecued Mechoui Lamb

Recipe By : Tony Blakemore

Serving Size : 4

Preparation Method

• 6 pounds leg of lamb — boned and butterflied

Marinade:

• 1 bunch fresh mint — chopped
• 2 lemons — juiced
• 1 tablespoon minced garlic — finely
• 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 2-3 hours at room temperature.

Bring the lamb to room temperature, if refrigerated. Preheat the oven to 350 (180°C). 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.

Description:

“If a meat dish is preferred, we can go a little further east to Morocco for a tasty lamb dish”

Per Serving (excluding unknown items): 1519 Calories; 120g Fat (71.3% calories from fat); 98g Protein; 11g Carbohydrate; 1g, Dietary Fiber; 371mg Cholesterol; 308mg Sodium.