1 tsp. salt
1 tsp. coarsely ground pepper
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. ground red pepper
1 (2 1/2-lb.) rolled boned leg of lamb
1 T. vegetable oil
1 C. chopped red onion
1/3 C. dry red wine
6 garlic cloves, chopped
1 (14 1/4-oz.) can fat-free beef broth
1 T. all-purpose flour
2 T. water
1/2 C. Spiced Pear Butter

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 C.. 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.

Yield: 8 servings
Serving size: 3 oz. lamb and 1/4 C. sauce

Calories: 225
Fat: 7g
Fiber: 1.3g