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North African Spiced Leg of Lamb | Keto Recipes


Welcome to keto meals and recipes dot com.
Now that I have shown you how easy it is to make a variety of homemade barbecue
sauces and spice rubs in my previous videos, in this video I will be using my
North African spice barbecue sauce to make an incredibly flavorful and easy
North African spice leg of lamb roast. At the end of this video I will show you a
meal suggestion with all its side,s and the associated macro chart for this full
serving. The macro nutrition for the North African spice leg of lamb is 1.9
to 1, with 0.8 grams of total carbs 0.3 grams of dietary fiber, resulting in 0.5
grams of net carbs per serving. I’d like to take a moment and explain why I think
spring lamb is a particularly good clean meat and a great choice for our healthy
diet. First of all spring lamb is naturally
grass-fed and the one I bought here as I’m showing was raised without
antibiotics and is also hormone free, and spring lamb is a very economical meat
choice if you’re buying it in the spring, but you can find a good deal almost any
time of year, and what’s really great about spring lamb is in our global
economy we can get spring lamb two times per year. Once from the northern
hemisphere and once from the southern hemisphere. Now let’s get started, now
that you have the North African spice BBQ sauce, this recipe technically only
uses two ingredients. Please note that the ingredients and instructions I’ll be
providing are for the oven roasted version, for which you will need a large
enough roasting pot to hold the leg of lamb, and a raised rack on the bottom of
the pan. The reason for the raised platform is that it will allow the hot
air to circulate all the way around the leg, and there’s also room for the juices
to collect at the bottom. I begin by removing the plastic wrap and then
giving the leg a quick rinse under the running water. That’s to remove any of
the blood or juices. and then pat your leg dry. Place two tablespoons of
barbecue sauce on top of your leg and using your hands, generously rub the
sauce all over the top, and turn the leg over and do the same on the underside.
Also make sure to rub the sides and the cut portion of the leg. If you don’t like
to use your hands you could use a pastry brush, but I find that I get a better coverage when I use my hands when you’ve spread all of
the barbecue sauce all over the leg. Place it on the rack in the roasting pot,
put the flatter side down and the meatier part up. Then leave the leg to marinate
for about thirty minutes, or if you have time or are you choosing to prepare this
the night before, cover the pan with either the lid or cling wrap and
refrigerate. One last thing this is my personal preference so it’s not strictly
necessary that you have to do this. I like to cut the tendons and meat holding
the leg to the exposed bon.e I find that when the leg is done the presentation is
much neater. If you refrigerated your leg of lamb overnight, and you are ready to
roast or barbecue just make sure you take the meat out of your fridge about
one hour so before roasting. This will allow enough time for the meat to get to
room temperature. And take a moment to pre-heat your oven to 375 Farenheight, or about to 180-190 degrees Celsius. And to set up
your oven it might be a good idea to place your oven rack in the lower third
position, this will allow enough room to put your roasting pot in with the lid on.
Then with the lid on set your timer for 60 minutes, at which time you can remove the lid and roast for another 30 minutes to crisp up and brown the surface just a
little bit. If you’re using a food thermometer which I think is a very good
idea, cook the lamb until a cooking thermometer inserted about 2 inches or 5
centimeters deep in the thickest part of the meat registers at 135 degrees
Fahrenheit or 57 degrees Celsius. At this temperature the meat is very moist and
juicy. Also please note that the actual time you may require may be different. It
will depend on the original raw weight of your leg, so adjust your time
accordingly. When you’ve taken the temperature of your leg, and you’ve
determined it is done remove the pot from the oven and let it rest for about
30 minutes. While the leg of lamb is resting, baste it using the juices from
the bottom of the pot. Do this a couple times, and after each basting cover with
the lid or aluminum foil to keep the lamb warm.
Now here’s where I’d like you to note that if you’re using your outdoor
barbecue I have provided recommended technique instructions in the written
description, which is available in my blog. But I’m sure if you like barbecuing
you’re already very familiar with your own barbecue, and have methods that work
well for you. Just one last thing if you did use a BBQ, baste with some olive oil
and cover with aluminum foil while the meat is resting. And now that we’re all
done, wasn’t this easy? Once you make it you’ll
find that this is the easiest, most flavorful roast leg of lamb you will
ever make. I’d also like to point out how nice and clean the bone looks due to the
cut I made at the beginning. But again this is a personal preference,
I think this leg is perfectly done and the aroma is absolutely incredible, the
spice blend and the lamb meat is mouth-watering. After tasting this recipe
I converted two of my family members who previously did not like lamb. As I cut a
few slices I want you to notice how moist juicy and beautifully pink the
meat is. You do not want to over roast the lamb leg, because if you do it will
be very dry stringy and tough. Now back to the oven method, if you did it in the
oven you will have some great tasting drippings left in your pan, use these
drippings to ladle some over your cut lamb slices. The drippings are so
flavorful you don’t have to do anything other than just spoon it out and serve
it. In my opinion this is lamb perfection. And here are the side dishes I served to
make this into a complete meal. And this is the macro chart for all three of the
side dishes. If these macros are too much for you, I’d
like to point out you do not have to serve all three vegetable side dishes.
Serve any of the two, or even just one of these, or even some other vegetable side
dish like a salads, to keep your carbs at the lowest. Just to be clear about the
serving sizes, and the macros I’ve shown I used half portions of my bocconcini and
mixed vegetable salad, and a half serving of my green beans amandine, with the full
serving of the celeriac puree aka my mashed potato substitute. This was a very filling size for my hungry adult guys. I actually reduced my saw
in size by quite a bit and found it very filling as well. I’d be very interested
in hearing what you like to serve with your lamb, so please leave me a comment.
Thank you very much for watching my video, I hope you come back and watch the
next recipe. The link for the printable North African spice leg of lamb
recipe, and all the other recipes I mentioned in this video will be posted
in the description below.

Randall Smitham

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4 COMMENTS

  1. Paula Harris Posted on May 27, 2019 at 2:25 am

    I have never tried lamb but this looks delicious, thank,you for sharing. Sending many blessings your way.

    Reply
  2. Kim Quinn Posted on May 27, 2019 at 5:20 pm

    That looks delicious! Lamb=Yummy!

    Reply
  3. TopHatJones Posted on May 27, 2019 at 9:58 pm

    Looks amazing, and having tried out your North African rub I am sure it will taste even better.

    Reply
  4. selminus .1490 Posted on June 7, 2019 at 8:35 am

    your video are amazing, shame not many people watched it, dont give up, i know with time you will get more viewers!

    Reply
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