Moroccan-Spiced Leg of Lamb

Name: Moroccan-Spiced Leg of Lamb
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 404 grams fat-free beef broth; 79 milliliters dry red wine; 1 Tbsp all-purpose flour; 6 garlic cloves, chopped; 1 teaspoons ground cardamom; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 0 teaspoons ground red pepper; 1 teaspoon coarsely ground pepper; 1 kilograms rolled boned leg of lamb; 118 milliliters Spiced Pear Butter; 118 milliliters Spiced Plum Butter; 237 milliliters chopped red onion; 1 teaspoon salt; 1 Tbsp vegetable oil; 2 Tbsps water; 8 servings or

Moroccan-Spiced Leg of Lamb might be just the main course you are searching for. This recipe makes 8 servings with 161 calories, 19g of protein, and 6g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up beef broth, spiced plum butter, rolled boned leg of lamb, and a few other things to make it today. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.

Instructions

Combine first 6 ingredients in a small bowl; set aside.

Equipment you will use

Bowl

Unroll roast; trim fat. Rub ginger mixture into folds and over surface of roast.

Ingredients you will need

Ginger

Dry Seasoning Rub

Place roast in a large zip-top plastic bag; seal and marinate in refrigerator 12 to 24 hours, turning bag occasionally.

Equipment you will use

Ziploc Bags

Remove roast from bag; set aside.

Preheat oven to 32

Equipment you will use

Oven

Heat the oil in a Dutch oven over medium-high heat; add roast, browning on all sides.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Garlic

Broth

Onion

Meat

Wine

Equipment you will use

Kitchen Thermometer

Oven

Remove from pan; set aside, and keep warm.

Equipment you will use

Frying Pan

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.

Equipment you will use

Sieve

Bowl

Frying Pan

Combine flour and water in a small bowl; stir well with a whisk.

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Butter