Moroccan-Spiced Leg Of Lamb Recipe

Name: Moroccan-Spiced Leg Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; or

Servings: persons

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
or

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 325u00b0.
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 325u00b0 for 50 minutes or until thermometer reaches 145u00b0 (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.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon salt, 1 teaspoon coarsely ground pepper, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and more.

Yes, Moroccan-Spiced Leg Of Lamb falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan-Spiced Leg Of Lamb

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