MOROCCAN LAMB

Moroccan Lamb image

Provided by Jonathan Reynolds

Time 1h30m

Yield Serves 8

Number Of Ingredients 7

Ingredients

4 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons ground coriander
2 teaspoons salt
1 teaspoon ground black pepper
1/8 teaspoon ground cardamom
1 6- to 7-pound leg of lamb, butterflied by your butcher

Steps:

Mix together the paprika, cumin, coriander, salt, pepper and cardamom. Rub lamb all over with these spices (or 1/2 cup zaatar) and refrigerate for 1 hour.
On a very hot grill or under the broiler, grill or broil lamb, turning once, until cooked to the desired doneness, 10 to 20 minutes for medium rare depending on thickness of the lamb. Let rest on a cutting board for 10 minutes before slicing and serving.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 21 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 18 grams, Sodium 751 milligrams, Sugar 0 grams

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