Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 1997


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

225 calories; calories from fat 28%; fat 7g; saturated fat 2.2g; mono fat 2.6g; poly fat 1.3g; protein 25.3g; carbohydrates 14.8g; fiber 1.3g; cholesterol 73mg; iron 2.6mg; sodium 383mg; calcium 26mg.