MIDDLE EASTERN SPICE-CRUSTED LAMB
Servings: 8
Prep time: 0:10:00
Bake/Cook time: 0:45:00
Calories: 316
Fat: 13 grams
Protein: 46 grams
Carbohydrates: 0 grams
Fiber: 0 grams
Net Carbs: 0 grams
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (4-pound) boneless leg of lamb, tied
1-1/2 cups pomegranate juice (optional)
Chives and assorted lettuces, for garnish
1. Heat oven to 450F. Combine coriander, cumin,
cinnamon, salt and pepper in a small bowl. Rub over
surface of lamb. Place in oven, and roast 15 minutes.
Reduce temperature to 350F, and bake until an instantread
thermometer registers 130F when inserted into
center of lamb, about 35 minutes more. Transfer to a
cutting board, cover loosely with foil and let stand 10
minutes.
2. While lamb is standing, bring pomegranate juice to a
boil in a small saucepan, and cook until reduced by half.
Stir pomegranate juice into empty roasting pan,
scraping up the browned bits. Skim off fat. Serve lamb
with sauce on side (add on an additional 33g Net Carbs
per serving for 2 teaspoons sauce), if desired. Garnish
lamb with chives and lettuces.
This succulent roast gets its piquant flavor from traditional
Middle Eastern spices. If youre in Pre-Maintenance or Lifetime
Maintenance, weve included directions for pomegranate sauce,
a fruit that complements the aromatic spices. If youre on
Induction, use Rhubarb Chutney instead.
Atkins - Middle Eastern Spice-Crusted Lamb
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet
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