Moroccan-Spiced Leg of Lamb

Ingredients

• 14.3 ounce beef broth fat-free canned
• 0.3 cup cooking wine dry red
• 1 tablespoon flour all-purpose
• 6  garlic cloves chopped
• 0.5 teaspoon ground cardamom 
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 0.3 teaspoon ground pepper red
• 1 teaspoon coarsely ground pepper 
• 2.5 pound rolled boned leg of lamb 
• 0.5 cup spiced pear butter 
• 0.5 cup spiced plum butter 
• 1 cup onion red chopped
• 1 teaspoon salt 
• 1 tablespoon vegetable oil 
• 2 tablespoons water 
• 8 servings or 
• 8 servings or 

Equipment

• bowl
• frying pan
• oven
• whisk
• sieve
• kitchen thermometer
• ziploc bags
• dutch oven

Directions

1. Combine first 6 ingredients in a small bowl; set aside.
2. Unroll roast; trim fat. Rub ginger mixture into folds and over surface of roast.
3. Place roast in a large zip-top plastic bag; seal and marinate in refrigerator 12 to 24 hours, turning bag occasionally.
4. Remove roast from bag; set aside.
5. Preheat oven to 32
6. Heat the oil in a Dutch oven over medium-high heat; add roast, browning on all sides.
7. Add onion, wine, garlic, and broth, and bring to a simmer. Insert meat thermometer into the thickest portion of roast. Cover and bake at 325 for 50 minutes or until thermometer reaches 145 (medium-rare), basting occasionally.
8. Remove from pan; set aside, and keep warm.
9. Strain cooking liquid through a sieve into a bowl, and discard solids. Return cooking liquid to pan. Bring to a boil, and cook 5 minutes or until reduced to 2 cups.
10. Combine flour and water in a small bowl; stir well with a whisk.
11. Add flour mixture to cooking liquid in pan. Bring to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk. Stir in Spiced Pear Butter; serve sauce with lamb.