Recipes

Middle Eastern Spice-Crusted Lamb Recipe

Atkins Middle Eastern Spice-Crusted Lamb
7.4g
Net Carbs
Prep Time: 10 Minutes
Style:Mediterranean/Greek
Cook Time: 45 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
41.2g

Protein

39g

Fat

0.7g

Fiber

554.7cal

Calories

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INGREDIENTS

  • 1 tsp Cumin
  • 1 tsp Cinnamon
  • 1 tsp Salt
  • 0 1/2 tsp Black Pepper
  • 4 lb Lamb Leg (Whole (Shank and Sirloin) Trimmed to 1/4" Fat, Choice Grade)
  • 1 tbsp chopped Chives
  • 2 tsp Coriander Seed
  • 1 cup Arugula (Rocket)
  • 1 1/2 cup Pomegranate Juice

DIRECTIONS

  1. Heat oven to 450°F.
  2. Combine coriander, cumin, cinnamon, salt and pepper in a small bowl. Rub over surface of lamb.
  3. Place lamb in oven, and roast 15 minutes. Reduce temperature to 350°F, and bake until an instant-read thermometer registers 130°F when inserted into center of lamb, about 35 minutes more.
  4. Transfer to a cutting board, cover loosely with foil and let stand 10 minutes. Optional (add an additional 6.5g NC per serving if using): while lamb is standing, bring 1 1/2 cups pomegranate juice to a boil in a small saucepan, and cook until reduced by half.
  5. Stir pomegranate juice into empty roasting pan, scraping up the browned bits. Skim off fat. Serve lamb with sauce on side. Garnish with chives and lettuce.

Cooking Tip

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