cornerofmadness

Looking around my blog this week, there seems to be as many people as frustrated with this weight crap as I am. Sigh. I have not lost. I have not gained. I think my body is content at this weight even if I am not. Listen body, this is not healthy.

Here have the recipe I used for Easter this year.

Moroccan-style roast leg of lamb

2 tbs – finely chopped fresh mint

3 garlic cloves

1 tbs lemon juice

1 tbs olive oil

2 tsp paprika

1 tsp cumin

1 tsp salt
½ tsp pepper

(if desired, rosemary and oregano can be added and give it a more Greek flavor)

1 (2 pound) leg of lamb

1. preheat over to 375
2. stir together all the ingredients besides the lamb in a cut then rub the mixture all over the lamb leg
3. place lamb on a rack in a roasting pan. Roast until instant-read thermometer (in the thickest part) reads 145F @ 1 ½ hours. Transfer to cutting board and let stand for 10 minutes then cut.

NOTE: you can do this with lamb loins and chops too. Only up the lemon juice and olive oil to make a marinade. Put chops/loins in and marinate in the refridgerator for 1 hour. Cook/grill as suggested on the packaging. Loins are usually broil/grill 5 minutes per side. Chops are usually 3 minutes per side.

272 cal, no carbs though the fat content will include saturated fats (with it being meat and all)

for that matter