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Ingredients
4 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons ground coriander
2 teaspoons salt
1 teaspoon ground black pepper
⅛ teaspoon ground cardamom
1 6- to 7-pound leg of lamb, butterflied by your butcher
Nutritional analysis per serving (8 servings)
3 grams carbs; 251 milligrams cholesterol; 790 calories; 22 grams monosaturated fat; 5 grams polyunsaturated fat; 23 grams saturated fat; 54 grams fat; 2 grams fiber; 797 milligrams sodium; 69 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix together the paprika, cumin, coriander, salt, pepper and cardamom. Rub lamb all over with these spices (or ½ cup zaatar) and refrigerate for 1 hour.
- Step 2
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.
Private Notes