Moroccan Lamb

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 Information

  • Nutritional analysis per serving (8 servings)

    790 calories; 54 grams fat; 22 grams saturated fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 69 grams protein; 250 milligrams cholesterol; 796 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 8

Preparation

1. 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.
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.

1 hour 30 minutes