Spiced Leg of Lamb
- 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.
- Servings Per Recipe 8
- Fat, total(g)41,
- sat. fat(g)16,
- Percent Daily Values are based on a 2,000 calorie diet
- 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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