| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
August 1995 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Ground cardamom |
| 2 |
ts |
Salt |
|
|
Two; (2-pound) boneless |
|
|
; top rounds of lamb |
| 3/4 |
c |
Gingered mint pesto |
| 4 |
ts |
White-wine vinegar |
| 6 |
tb |
Plain yogurt |
| 2 |
tb |
Hot water; up to 3 |
INSTRUCTIONS
Set rack about 6 inches from heat and preheat broiler.
In a small bowl stir together cardamom, salt, and pepper to taste.
Let lamb stand at room temperature 30 minutes.
Pat lamb dry with paper towels and rub both sides with cardamom
mixture. Broil lamb on rack of a broiler pan 14 minutes on each side
for medium-rare. Transfer lamb to a cutting board and let stand 10
minutes.
In a bowl whisk together pesto, vinegar, yogurt, and 2 tablespoons hot
water, adding additional hot water if necessary to reach desired
consistency.
Carve lamb against grain into 1/2-inch-thick slices and serve with
pesto.
Serves 6 to 8.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 74 Calories (kcal); 3g Total Fat; (38% calories from
fat); 4g Protein; 8g Carbohydrate; 12mg Cholesterol; 4308mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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