Cumin-Coriander Crusted Lamb Leg

Cumin-Coriander Crusted Lamb Leg
 
 1 tablespoon of  coarsely-crushed coriander seed
 1 tablespoon of coarsely-ground black pepper
 1 tablespoon of coarsely-crushed cumin seed
 1/2 teaspoon of ground cinnamon
 1/2 teaspoon of turmeric
 1 teaspoon of salt
 6 garlic cloves, minced
 2 tablespoons of  extra-virgin olive oil
 4 tablespoons of  yogurt
 4 pounds of butter-flied leg of lamb, trimmed

Instructions:

Mix the coriander, pepper, cumin, cinnamon, turmeric, salt, garlic, oil and yogurt together. Coat the lamb with the mixture and let sit for 1 hour or up to 24, covered and refrigerated. Preheat the oven to 350ºF. Place the lamb in a roasting pan and roast 45 minutes to 1 hour, basting every 15 minutes until the internal temperature reads 120º.F for medium-rare on an instant read thermometer. Remove the lamb from the roasting pan and let it rest for 10 to 15 minutes before slicing.  Transfer the pan juice to a cup and skim the fat. Slice the lamb and drizzle with the pan juice.  This recipe yields 6 to 8 servings.
 
 Total carbohydrates: 21.202 grams
 Total carbohydrates minus Fiber: 16.374 grams
 Total carbohydrates per serving, based on 8 servings: 2.65 grams
 Total carbohydrates per serving, based on 8 servings minus fiber: 2.05 grams
 
 Comments: The flavours of the Mid-east are highlighted in this simple menu. The lamb can be grilled on your barbecue, making it a good choice for cool summer eating.
 
 Formatted for MC6 05-28-2003 by Joe Comiskey - Mad's Recipe Emporium  Recipe By: Karen's Gourmet Low-Carb Recipes
 
 Per Serving (excluding unknown items): 39 Calories; 4g Fat (82.6% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 270mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.