Spiced lamb with ginger and cilantro
Geographically speaking, this dish could come from Southeast Asia or from the Middle East. But in truth it tastes only like itself, because the cooking process melds these 3 distinct ingredients into a new flavor dimension.
Serves 6 (approximately 6 ounces per serving)
2 large bunches fresh cilantro
1 6” piece fresh ginger (about 5 ounces)
1 leg of lamb (4 1/2 pounds), butt half, bone in
- Up to 1 day before you plan to serve, remove the leaves from 1 bunch of the cilantro and put them in a food processor.
- Using a small, sharp knife, peel the ginger. Cut the ginger into large chunks and add to the food processor with the cilantro. Add 1 teaspoon coarse salt and 1/2 teaspoon cracked black pepper. Process until a course paste forms. (Do not overprocess because you donýt want the result to be watery.)
- Rub the ginger-cilantro mixture over the lamb. Tightly pack some on top of the lamb to form a thick layer. Place the lamb in a large plastic bag and secure it tightly. Refrigerate for 8 hours.
- Remove the lamb from the refrigerator and let it sit at room temperature for 30 minutes before cooking. Meanwhile, preheat the oven to 375 degrees F.
- Using a sharp knife, lightly score the top of the lamb with lines 1” apart. Place the lamb in a heavy, shallow roasting pan and roast for about 18 minutes per pound, or until the temperature on an instant-read thermometer reaches 145 degrees F for medium-rare. You may need to drain the fat halfway through cooking. Transfer the lamb to a cutting board, let it rest for 5 minutes, and carve it as desired.
- Serve immediately, garnished with fresh cilantro sprigs from the remaining 1 bunch cilantro.
Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D.Low Carb 1-2-3.
ORDER LOW CARB 1-2-3 from AMAZON.COM
