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41
To carve:
Transfer turkey on a stable cutting board. Using the knife attachment on
speed 5, carve turkey by starting with the legs. Cut each drumstick off and
then each thigh. Slice the meat off each as you go. Remove each breast,
using the breastbone as a guide. Slice each breast thinly against the grain.
Nutritional information per serving (meat only):
Calories 141 (17% from fat) • carb. 0g • sugars. 0g• pro. 28g • fat 3g • sat. fat 1g
• chol. 90mg • sod. 223mg • calc. 15mg • fiber 0g
Middle Eastern Leg of Lamb
It seems as though Middle Eastern spices were created to go with lamb;
this recipe will definitely show you why! The potatoes and onions roast
right alongside the meat, making this an impressive and easy main dish
for your next dinner party night. Leftover lamb is great sliced for sand-
wiches, spread with our Yogurt Tahini Sauce (page 29).
Makes 8 to 10 servings
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1½ teaspoons kosher salt, plus more for sprinkling
½ teaspoon freshly ground black pepper, plus more for sprinkling
4 garlic cloves
4 fresh oregano sprigs, leaves only
½ teaspoon cayenne
1
/
3
cup olive oil, divided
½ teaspoon ground cinnamon
1 boneless leg of lamb, 2½ to 3 pounds
1 pound red potatoes, scrubbed, halved and cut into ¼-inch half
moons
12 pearl onions, peeled and halved (alternatively, 2 shallots,
sliced, can be used in place of the pearl onions)
Pita bread, toasted and kept warm for serving
1. Prepare the marinade for the lamb: Put the cumin and coriander seeds
in a small, dry skillet set over medium heat. Cook until seeds are just
toasted and fragrant. Remove. Put the toasted seeds into the chopping
cup with the grinding blade along with the salt, pepper, garlic, oregano
and cayenne. Pulse a few times to break up, scraping down as needed.
Then add ¼ cup of the olive oil and process until a paste has formed.
2. Rub the paste all over the lamb (if it was tied or netted, be sure to
remove string or netting so the lamb can be evenly coated). Transfer to
a large mixing bowl, cover with plastic wrap, or place lamb in a 2-gallon
re-sealable bag. Marinate in the refrigerator overnight.
3. Preheat oven to 400°F, with rack in the middle of the oven. Remove
lamb from bowl/bag and tie well with butcher’s twine. Cover a baking
sheet with foil. Add the potatoes and onions, and toss with the
remaining olive oil and a couple pinches of salt and a pinch of pepper.
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