Spiced Leg of Lamb

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 to 6 lbs.) lamb leg roast, boneless, tied
• 1  tablespoon olive oil
•   --------------------
•   PORT GRAVY
• 3/4  cup water
• 3  tablespoons port
• 1  tablespoon all-purpose flour

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. Make Port Gravy: 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.

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