Roast leg of lamb with moroccan spices

Yield: 1 Servings

Measure 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
\N \N 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
\N \N Freshly ground black pepper to taste

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.

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