Delicious for boneless lamb roasts; a nice change of spice profile compared to the usual garlic-rosemary on lamb.
Category: Main Dish
Cuisine: American
2 ounces Unsalted butter at room temperature
3 cloves Garlic minced
1 1/2 tablespoons Ginger roots minced
1/2 tablespoon Paprika
1/2 tablespoon Cumin ground
1 teaspoons Coriander Seed ground
3 pounds Boneless lamb roast trimmed of most fat
Kosher (coarse) salt
2 cups Dry Red Wine
1 cup Mint leaves chopped
1 cup Raspberry vinegar
1/2 cup Rice wine vinegar
1/3 cup Sugar
Black pepper fresh ground
It was delicious!
chipcoGreat flavour, simple, nice variation from standard.
menziesjaThis version has the instructions written out completely and the units converted to imperial measures.
simonepdx[I made edits to this recipe.]
simonepdxThe recipe has clearly been damaged or cut off when the author transcribed it, but the ingredients list made for an absolutely delicious roast lamb. If you use only a 3 lb boneless roast like I did instead of a 6 pounder, you can cut the start-to-finish time down to 2 hrs mins. I served it with rutabagas simmered in some of the lamb juice, spinach with lemon-yoghurt, and couscous with prunes and pine nuts. Fantastic meal. I will re-post it with corrections in the instructions area.
simonepdx
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