moroccan fig lamb roast

Ingredients

• Servings: 8
• 1 (5 pound) boneless lamb loin roast
• 1 tablespoon curry powder
• 1 tablespoon ground turmeric
• 1 tablespoon garam masala
• 2 teaspoons ground ginger
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 pinch ground cayenne pepper
• salt and ground black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cloves garlic, roughly chopped
• 1 onion, roughly chopped
• 2 tablespoons fig compote
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 cup chicken broth

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 30 mins


• preheat an oven to 350 degrees f (175 degrees c). pat lamb roast dry with a clean towel. mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. rub spice mixture all over the lamb roast.
• heat the olive oil and butter in a large, heavy bottom pot or dutch oven over medium-high heat. place the seasoned lamb roast into the pot and cook until evenly browned, about 2 minutes on each side. remove lamb and set aside. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the fig compote, until well blended. return lamb to the pot, coating it with the fig mixture. pour in the tomatoes and chicken broth. cover, and bring to a boil.
• place covered pot in the preheated oven. cook until the lamb is no longer pink in the center, about 2 hours. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).