Moroccan-Spiced Leg of Lamb

Moroccan-Spiced Leg of Lamb
Moroccan-Spiced Leg of Lamb

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    teaspoon salt

  • 1

    teaspoon coarsely ground pepper

  • 1

    teaspoon ground ginger

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground cardamom

  • 1/4

    teaspoon ground red pepper

  • 2 1/2

    pounds rolled boned leg of lamb

  • 1

    tablespoon vegetable oil

  • 1

    cup chopped red onion

  • 1/3

    cup dry red wine

  • 6

    garlic cloves chopped

  • 1

    (14 1/4-ounce) can fat-free beef broth

  • 1

    tablespoon all-purpose flour

  • 2

    tablespoons water

  • 1/2

    cup Spiced Pear Butter (see recipe)

  • OR

  • 1/2

    cup Spiced Plum Butter (see recipe)

Directions

Combine first 6 ingredients in a small bowl; set aside. Unroll roast; trim fat. Rub ginger mixture into folds and over surface of roast. Place roast in a large zip-top plastic bag; seal and marinate in refrigerator 12 to 24 hours, turning bag occasionally. Remove roast from bag; set aside. Preheat oven to 325º. Heat the oil in a Dutch oven over medium-high heat; add roast, browning on all sides. Add onion, wine, garlic, and broth, and bring to a simmer. Insert meat thermometer into the thickest portion of roast. Cover and bake at 325º for 50 minutes or until thermometer reaches 145º (medium- rare), basting occasionally. Remove from pan; set aside, and keep warm. Strain cooking liquid through a sieve into a bowl, and discard solids. Return cooking liquid to pan. Bring to a boil, and cook 5 minutes or until reduced to 2 cups. Combine flour and water in a small bowl; stir well with a whisk. Add flour mixture to cooking liquid in pan. Bring to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk. Stir in Spiced Pear Butter; serve sauce with lamb. Serving Size: 3 ounces lamb and 1/4 cup sauce

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