Name: Roast Leg of Lamb with Moroccan Spices
Ingredients: 100 g Unsalted butter at room temperature; 6 cl Garlic; minced; 3 tb Minced fresh ginger; 1 tb Paprika; 1 tb Ground cumin; 2 ts Ground coriander; 3 kg Leg of lamb; Kosher (coarse) salt; 1/3 l Dry red wine; 1 c Fresh mint leaves; torn into coarse pie; 170 ml Raspberry vinegar; 110 ml Rice wine vinegar; 65 g Sugar; Freshly ground black pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Meats	Moroccan	Lamb	1	Servings

INGREDIENTS

100	g	Unsalted butter at room temperature
6	cl	Garlic; minced
3	tb	Minced fresh ginger
1	tb	Paprika
1	tb	Ground cumin
2	ts	Ground coriander
3	kg	Leg of lamb
		Kosher (coarse) salt
1/3	l	Dry red wine
1	c	Fresh mint leaves; torn into coarse pie
170	ml	Raspberry vinegar
110	ml	Rice wine vinegar
65	g	Sugar
		Freshly ground black pepper to taste

INSTRUCTIONS

Recipe by: Jade Walker sasjw3@unx.sas.com 1. Preheat oven to 180 &deg;C .
2.  Mash butter, garlic, and ginger together in a small bowl, then add in t
3.  Trim the fat on the lamb to a thin layer. Make about 20 small 2
1/2    cm
4.  Put lamb in a roasting pan and sprinkle with the kosher salt. Add wine
5.  While the lamb is roasting, prepare the sauce. In a small bowl, put the
6.  Remove lamb from oven and let sit 10-15 minutes. Slice the lamb thin an
Difficulty    : moderate. Precision
: measure ingredients.

A Message from our Provider:

“He who angers you, controls you!”