Spiced Leg of Lamb

Makes: 8  servings
Prep:   15 mins 
Roast:  1 hr 30 mins  450°F 
Stand:   15 mins 
 
Ingredients
  • 1 tablespoon mustard seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon whole black peppercorns
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1 tablespoon chopped garlic
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 5 - 6 pound lamb leg roast, boneless, tied
  • 1 tablespoon olive oil

Directions

1. Combine mustard, coriander, peppercorns and thyme in food processor or blender; process 1 minute or until seeds are coarsely crushed. Set aside.

2. Sprinkle salt over chopped garlic and press with side of knife against board to form a paste. Add parsley and mix until combined.

3. Rub lamb with oil then spread with garlic-parsley paste. Press spice mixture onto meat. Place in a shallow dish covered with plastic wrap or in a 2-gallon resealable plastic storage bag. Seal and refrigerate 4 hours or overnight.

4. Heat oven to 450 degrees F. Place lamb in a 17x11-inch roasting pan. Roast lamb 15 minutes. Reduce heat to 350 degrees F. Roast 1-1/4 to 1-1/2 hours more or until meat thermometer inserted in center of roast reaches 140 degrees F for medium-rare. Transfer to cutting board; cover loosely with foil. Let stand 15 to 20 minutes before slicing.

5. Serve sliced lamb with Port Gravy. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • Calories(kcal)625,
  • Protein(gm)60,
  • Carbohydrate(gm)2,
  • Fat, total(gm)41,
  • Cholesterol(mg)215,
  • Saturated fat(gm)16,
  • Sodium(mg)566,
  • Percent Daily Values are based on a 2,000 calorie diet
Port Gravy
 
Ingredients
  • 3/4 cup water
  • 3 tablespoons port
  • 1 tablespoon all-purpose flour

Directions

Meanwhile, spoon off fat from roasting pan; pour water into pan and bring to a simmer, scraping up browned bits. Pour into small saucepan; keep warm. In cup, stir port with flour until smooth. Whisk into saucepan. Cook 1 minute until gravy thickens. Makes about 1 cup.

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