Spicy Garlic Lamb with Cucumber Raita - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Leg of lamb isn't only for the oven; it's divine cooked on the grill. Serve it with cucumbers in a minted yogurt dressing to balance the spicy meat.
Ingredients
- 6 Kirby cucumbers
- 1 tsp. salt
- 2 c. plain low-fat yogurt
- 1/2 c. loosely packed fresh mint leaves
- 1 1/2 tsp. sugar
Instructions
- Prepare Cucumber Raita: With vegetable peeler, remove several strips of peel from each cucumber. Cut each cucumber lengthwise in half; scoop out seeds. Cut each half lengthwise in half, then crosswise into 1/2-inch-thick pieces. In medium bowl, toss cucumbers with 1/4 teaspoon salt; let stand 10 minutes. With hand, press cucumbers to remove as much liquid as possible; drain off liquid. Stir in yogurt, mint, sugar, and remaining 3/4 teaspoon salt. Cover and refrigerate until ready to serve or up to 6 hours. Makes about 4 cups.
- Prepare Spiced Lamb: In spice grinder or coffee grinder, blend fennel, mustard, cumin, salt, peppercorns, thyme, and cloves until finely ground.
- In small bowl, mix garlic and lemon juice with ground spices until blended. Rub spice mixture over both sides of lamb.
- Place lamb on hot grill rack over medium-low heat; cook 25 minutes for medium-rare or until desired doneness, turning lamb over once. Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are cooked and place on cutting board. Thinly slice lamb and arrange on platter; garnish with mint sprigs. Serve with Cucumber Raita. Nutritional Information Each serving lamb: About 275 calories, 39 g protein, 2 g carbohydrate, 11 g total fat (4 g saturated), 1 g fiber, 121 mg cholesterol, 675 mg sodium. Nutritional Information Each 1/2 cup raita: About 60 calories, 4 g protein, 10 g carbohydrate, 2 g total fat (0 g saturated), 2 g fiber, 4 mg cholesterol, 260 mg sodium.
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