Leg of lamb with sundried tomatoes Recipe

Name: Leg of lamb with sundried tomatoes
Prep time: 10 min
Cook time: 40 min
Total time: 1 h
Ingredients: 750 g (1 ½ lb.) leg of lamb; for garnish, Fresh coriander, finely chopped; 2 ml (½ tsp.) crushed hot pepper flakes; 5 ml (1 tsp.) crushed coriander seeds; 3 garlic cloves, finely chopped; 30 ml (2 tbsp.) balsamic vinegar; 75 ml (1/3 cup) Compliments Balance Low Fat Sundried Tomato California Dressing

Ingredients

750 g (1 ½ lb.) leg of lamb
for garnish, Fresh coriander, finely chopped
2 ml (½ tsp.) crushed hot pepper flakes
5 ml (1 tsp.) crushed coriander seeds
3 garlic cloves, finely chopped
30 ml (2 tbsp.) balsamic vinegar
75 ml (1/3 cup) Compliments Balance Low Fat Sundried Tomato California Dressing

	PREP TIME 10m	COOK TIME 40m	TOTAL TIME 1h

Instructions

In a large freezer bag, combine dressing, balsamic vinegar, garlic, coriander seeds and hot pepper flakes.
Add leg of lamb and seal bag.
Shake bag to thoroughly coat lamb with marinade.
Repeat several times during marinating time.
Marinate in refrigerator for 4 hours.
Preheat barbecue to medium heat.
Remove lamb from freezer bag and drain well.
Place lamb on oiled barbecue grill and cook, covered, for 20 minutes per side, or until meat is pink and internal temperature reaches 70°C (160°F).
Remove from barbecue, cover with aluminum foil and let stand for 10 minutes.
Garnish lamb with fresh coriander.
Serve with grilled vegetables and couscous.