Moroccan-Spiced Leg of Lamb
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.
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
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