{"id":2486,"date":"2005-02-19T19:02:06","date_gmt":"2005-02-20T02:02:06","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=2486"},"modified":"2005-02-19T19:02:06","modified_gmt":"2005-02-20T02:02:06","slug":"moroccan-spiced-leg-of-lamb","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=2486","title":{"rendered":"Moroccan-Spiced Leg of Lamb"},"content":{"rendered":"

1 tsp. salt
\n1 tsp. coarsely ground pepper
\n1 tsp. ground ginger
\n1 tsp. ground cinnamon
\n1\/2 tsp. ground cardamom
\n1\/4 tsp. ground red pepper
\n1 (2 1\/2-lb.) rolled boned leg of lamb
\n1 T. vegetable oil
\n1 C. chopped red onion
\n1\/3 C. dry red wine
\n6 garlic cloves, chopped
\n1 (14 1\/4-oz.) can fat-free beef broth
\n1 T. all-purpose flour
\n2 T. water
\n1\/2 C. Spiced Pear Butter<\/a><\/p>\n

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\u00b0. 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\u00b0 for 50 minutes or until thermometer reaches 145\u00b0 (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.<\/p>\n

Yield: 8 servings
\nServing size: 3 oz. lamb and 1\/4 C. sauce<\/p>\n

Calories: 225
\nFat: 7g
\nFiber: 1.3g<\/p>\n","protected":false},"excerpt":{"rendered":"

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….<\/p>\n

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