Spiced Leg of Lamb

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Makes: 8  servings Prep 15 mins Roast 450°F1 hr 30 mins Stand 15 mins


  • 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


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
  • cal.(kcal)625,
  • Fat, total(g)41,
  • chol.(mg)215,
  • sat. fat(g)16,
  • carb.(g)2,
  • pro.(g)60,
  • sodium(mg)566,
  • Percent Daily Values are based on a 2,000 calorie diet
Port Gravy


  • 3/4 cup  water
  • 3 tablespoons  port
  • 1 tablespoon  all-purpose flour


1. 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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