- Prep time 10 minutes
- Total time 5 hours & 10 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 275°F. In dry skillet over medium heat, add cumin and coriander seeds; cook, without stirring, for 2 minutes. Place seeds in spice grinder or mortar and pestle; grind seeds. Transfer to bowl; stir in garlic, harissa, cinnamon, cilantro, olive oil and lemon zest. Rub spice mixture all over lamb until well coated. Season with salt and pepper; set aside.
In ovenproof Dutch oven, add broth and onions. Place lamb on top of onions. Cover and bake for 5 hours. Serve with onions and cooking juices. Sprinkle with mint leaves.
Nutritional facts PER EACH OF 8 SERVINGS about
- Iron 3.5 mg
- Fibre 2 g
- Sodium 250 mg
- Sugars 1 g
- Protein 32 g
- Calories 395
- Total fat 23 g
- Cholesterol 110 mg
- Saturated fat 9 g
- Total carbohydrate 14 g
