Moroccan-Spiced Leg of Lamb

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 28%
  • Fat: 7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 25.3g
  • Carbohydrate: 14.8g
  • Fiber: 1.3g
  • Cholesterol: 73mg
  • Iron: 2.6mg
  • Sodium: 383mg
  • Calcium: 26mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Moroccan-Spiced Leg of Lamb Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy