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1 teaspoon Salt
1 teaspoon coarsely ground Pepper
1 teaspoon ground Ginger
1 teaspoon ground Cinnamon
1/2 teaspoon ground Cardamom
1/4 teaspoon ground red Pepper
1 rolled (2 1/2-pound) boned leg of Lamb
1 Tablespoon Vegetable Oil
1 cup chopped red Onion
1/3 cup dry red Wine
6 Garlic Cloves, chopped
14 1/4 ounces fat-free Beef Broth
1 Tablespoon All-purpose Flour
2 Tablespoons Water
1/2 cup spiced pear Butter or spiced Plum Butter
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Combine first 6 ingredients in a small bowl; set aside. Unroll roast; trim fat. Rub ginger mixture into folds and over surface of roast. Place roast in a large zip-top plastic bag; seal and marinate in refrigerator 12 to 24 hours, turning bag occasionally. Remove roast from bag; set aside. Preheat oven to 325ºF. Heat the oil in a Dutch oven over medium-high heat; add roast, browning on all sides. Add onion, wine, garlic, and broth, and bring to a simmer. Insert meat thermometer into the thickest portion of roast. Cover and bake at 325ºF for 50 minutes or until thermometer reaches 145ºF (medium-rare), basting occasionally. Remove from pan; set aside, and keep warm. 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. Combine flour and water in a small bowl; stir well with a whisk. 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.
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