Roast leg of lamb with moroccan spices
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Unsalted butter at room temperature |
| 6 | cloves | Garlic; minced |
| 3 | tablespoons | Minced fresh ginger |
| 1 | tablespoon | Paprika |
| 1 | tablespoon | Ground cumin |
| 2 | teaspoons | Ground coriander |
| 3 | kilograms | Leg of lamb |
| Kosher (coarse) salt | ||
| ⅓ | litre | Dry red wine |
| 1 | cup | Fresh mint leaves; torn into coarse pie |
| 170 | millilitres | Raspberry vinegar |
| 110 | millilitres | Rice wine vinegar |
| 65 | grams | Sugar |
| Freshly ground black pepper to taste | ||
Directions
Recipe by: Jade Walker sasjw3@... 1. Preheat oven to 180øC .
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 ½ 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.