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Moroccan-Spiced Leg of Lamb

Yield 8 servings (serving size: 3 ounces lamb and 1/4 cup sauce)

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
  • 1/2 cup Spiced Pear Butter
  • or
  • 1/2 cup Spiced Plum Butter

Nutrition Information

  • calories 225
  • caloriesfromfat 28 %
  • fat 7 g
  • satfat 2.2 g
  • monofat 2.6 g
  • polyfat 1.3 g
  • protein 25.3 g
  • carbohydrate 14.8 g
  • fiber 1.3 g
  • cholesterol 73 mg
  • iron 2.6 mg
  • sodium 383 mg
  • calcium 26 mg

How to Make It

  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 325°.

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