Moroccan-Style Roast Leg of Lamb

Ingredients:

• 2 tbsp. finely chopped fresh mint
• 3 garlic cloves, minced
• 1 tbsp. lemon juice
• 1 tbsp. extra-virgin olive oil
• 2 tsp. paprika
• 1 tsp. ground cumin
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• pinch cayenne pepper
• 1 (2 lb.) bone-in leg of lamb, trimmed

Makes 6 Servings (2 slices per serving)

1. Preheat oven to 375 F.
2. Stir together all ingredients except lamb in cup. Rub mint mixture all over lamb.
3. Place lamb on rack in a roasting pan. Roast until instant-read thermometer inserted into thickest part of lamb registers 145 F for medium, about 1 1/2 hours. Transfer to cutting board and let stand 10 minutes. Cut into 12 slices.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Lamb is absolutely delicious no matter how you season it or cook it. The original recipe calls for this lamb to be roasted but you can use lamb shoulder or  lamb loin chops and grill these and the lamb will still be delicious. I used lamb shoulder in this recipe and I grilled the lamb about 5 minutes on each side to make it succulent and flavorful and the end result was delicious. If you want an authentic Moroccan flare, serve cooked couscous sprinkled with chopped mint. If you want a European flare to this dish, serve grilled potatoes and/or vegetables alongside the lamb and dinner will be delicious.