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
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