Roast Leg Of Lamb With Moroccan Spices

We know the principle of justice that when two legitimate rights conflict, the right that protects the higher value should prevail. We deny the right to drive at 100 miles per hour because the value of life is greater than the value of being on time or getting thrills. The right of the unborn not to be killed and the right of a woman not to be pregnant may be at odds. But they are not equal rights. Staying alive is more precious and more basic than not being pregnant.

John Piper

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 Ã¸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
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