Easter Recipes from Razzle Dazzle Recipes
 Moroccan-Spiced Leg of Lamb Recipe
 "Your Source for Easter Dinner Recipes Online"

 

Moroccan-Spiced Leg of Lamb

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

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 325F. 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 325F for 50 minutes or until thermometer reaches 145F (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

 

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