| 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.
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Nutrition (calculated from recipe ingredients)
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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