Moroccan-Spiced Leg of Lamb

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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 325°.

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.

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.

Note:

October 1997