Moroccan-Spiced Leg of Lamb

By Lv2Cook

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)

Details

Servings 1

Preparation

Step 1

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