| 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 °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.
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