Title: Roast Leg of Lamb with Moroccan Spices
Categories: Lamb
Yield: 1 Servings

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

Recipe by: Jade Walker sasjw3@unx.sas.com 1. Preheat oven to 180 øC .

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.