Print
ShareSpiced Leg of Lamb
Roast: 1 hr 30 mins 450°F
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
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
- 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.
|
