April 8th, 2012
Photography by Michael Alberstat
Food Styling by Sue Henderson
Prop Styling by Jane Hardin
Preheat oven to 425 F.
Open leg of lamb and gently pound meat to even out the thickness.
Rub entire piece of meat with Chermoula Marinade (see recipe, below).
Cut three 15-inch pieces of butcher's twine.
Roll meat tightly into a log and, with seam side down, wrap twine around the centre and tie.
Tie the remaining twine around each end.
Place the lamb in the refrigerator for a minimum of two hours or overnight to allow flavours to penetrate the meat.
Remove lamb from fridge and allow to come back to room temperature before roasting.
Season lamb with salt and pepper and place on a rack in a roasting pan or on a baking sheet.
Roast for approximately 1 to 1-1/2 hours or until the internal temperature reaches 145 F.
After removing roast from oven, allow to rest for 10 minutes before slicing.
Soak saffron in lemon juice, 5 minutes.
Place cumin seeds, coriander seeds, pine nuts, chilies, lemon zest, garlic and saffron/lemon juice mixture in a food processor and pulse until combined.
With processor running, add cilantro, mint leaves and slowly pour in olive oil.
Nutrients per serving: 554 calories, 54.6 g protein, 34.9 g fat, 4.4 g carbohydrates, 2.4 g fibre. Excellent source of riboflavin, iron and vitamin B12.