Moroccan-Spiced Leg of Lamb |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
1 (2 1/2-pound) 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 |
or |
1/2 cup spiced plum butter |
Directions:
1. Combine first 6 ingredients in a small bowl; set aside.
2. 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.
3. Preheat oven to 325°.
4. 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 325° for 50 minutes or until thermometer reaches 145° (medium-rare), basting occasionally. Remove from pan; set aside, and keep warm.
5. 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.
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