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