Email to Buny      

Main-Lamb: Moroccan-Spiced Leg of Lamb

Source of Recipe

Cooking Light Magazine, October 1997


List of 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 rolled (2 1/2-pound) boned leg of lamb
1 tablespoon vegetable oil
1 cup chopped red onion
1/3 cup dry red wine
6 garlic cloves -- chopped
14 1/4 ounces fat-free beef broth
1 tablespoon all-purpose flour
2 tablespoons water
1/2 cup spiced pear butter or spiced plum butter


Recipe

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 325ºF. 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 325ºF for 50 minutes or until thermometer reaches 145ºF (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.Yield: 8 servings