CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats | Moroccan | Lamb | 1 | Servings |
INGREDIENTS
100 | g | Unsalted butter at room |
temperature | ||
6 | Garlic, minced | |
3 | T | Minced fresh ginger |
1 | T | Paprika |
1 | T | Ground cumin |
2 | t | Ground coriander |
3 | kg | Leg of lamb |
Kosher, coarse salt | ||
1/3 | Dry red wine | |
1 | c | Fresh mint leaves, torn |
into coarse pie | ||
170 | Raspberry vinegar | |
110 | Rice wine vinegar | |
65 | g | Sugar |
Freshly ground black pepper | ||
to taste | ||
2 1/2 | cm | 4. Put lamb in a roasting pan and sprinkle with the kosher |
INSTRUCTIONS
Recipe by: Jade Walker sasjw3@unx.sas.com 1. Preheat oven to 180 øC . 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 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:
“Neutrality helps the oppressor, never the victim.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7518
Calories From Fat: 4391
Total Fat: 489.2g
Cholesterol: 2225mg
Sodium: 2098.1mg
Potassium: 8602.1mg
Carbohydrates: 173.2g
Fiber: 7.6g
Sugar: 117.2g
Protein: 563.4g