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

100	g	Unsalted butter at room
		Temperature
6		Cloves 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
1. P	rehe	at oven to 180 øC .

2. Mash butter, garlic, and ginger together in a small bowl, then add in the spices and continue to blend until it forms a smooth paste.

3. Trim the fat on the lamb to a thin layer. Make about 20 small 2 1/2 cm deep cuts in the lamb with the tip of a sharp paring knife. Rub the lamb with the spice paste, making sure to push it into the incisions.

4. Put lamb in a roasting pan and sprinkle with the kosher salt. Add wine to the bottom of the pan. Roast the lamb for about 1 1/2 hours (medium-rare). Baste occasionally with the pan juices.

5. While the lamb is roasting, prepare the sauce. In a small bowl, put the mint and pour both vinegars over it. Stir in the sugar and add the pepper. Let sit at room temperature to let the flavors mellow.

6. Remove lamb from oven and let sit 10-15 minutes. Slice the lamb thin and arrange on a platter. Pour some of the pan juices over the slices. Serve with the raspberry-mint sauceon the side.

Difficulty : moderate. Precision : measure ingredients.

Recipe By : Jade Walker sasjw3@unx.sas.com

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