Fresh cilantro also goes by the name of fresh coriander. The combination of the fresh leaves and the dried seeds of this plant fives the lamb a slightly citrusy, herbal taste. Serve the lamb with mashed potatoes and steamed green beans.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Method
In small bowl, whisk together fresh coriander, oil, garlic, ginger, ground coriander, salt and pepper. Rub all over lamb; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 8 hours.)Roast lamb, fat side down, in small roasting pan in 425°F (220°C) oven for about 20 minutes or until meat thermometer inserted in centre registers 140°F (60°C) for rare or until desired doneness.
Transfer to cutting board; tent with foil and let stand for 10 minutes before carving.
Nutritional facts Per serving: about
- Sodium 354 mg
- Protein 22 g
- Calories 256.0
- Total fat 18 g
- Cholesterol 71 mg
- Saturated fat 4 g
- Total carbohydrate 2 g
%RDI
- Iron 12.0
- Folate 9.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 2.0
