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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Coriander Roasted Lamb Leg Seasoned

Source: dLife

Roasted leg of lamb cooked with garlic, coriander seeds, and black pepper.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	560.6

Total Carbs	1.6 g

Dietary Fiber	0.8 g

Sugars	0.0 g

Total Fat	19.9 g

Saturated Fat	6.9 g

Unsaturated Fat	1.8 g

Potassium	1261.6 mg

Protein	88.4 g

Sodium	460.2 mg

Dietary Exchanges 19.9 Fat, 0.1 Vegetables, 10.0 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 425 degrees F.
Place the coriander seeds in a plastic bag and compress the seeds with a rolling pin.
Combine the coriander, garlic, salt, and pepper in a bowl.
Slice several small slits in the lamb using a thin blade knife. Push the coriander mixture into the slits and spread the remaining mixture over the rest of the lamb. Refrigerate for at least one hour.
Coat a large roasting pan with the nonstick cooking spray. Put the lamb in the pan and place on top of the stove. Cook over medium-high heat and turn to brown all sides of the lamb.
Transfer the pan to the oven and roast for 30 minutes. Reduce the heat to 350 degrees F and continue to cook for another 30 minutes, or until the internal temperature reaches 130 degrees.
Let sit a few minutes before carving. Carve and serve with the juices left in the pan.