Lamb - Spiced Leg of Lamb w/Gravy
Source of Recipe
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List of Ingredients
Lamb - Spiced Leg of Lamb w/Gravy
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
for gravy:
3/4 cup water
3 tablespoons port
1 tablespoon all-purpose flour
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.
for gravy:
Spoon off fat from the remainder drippings after roasting.
Pour water into pan and bring to a simmer, scraping up
browned bits, (deglazing). Pour into small saucepan and
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 gravy. Makes 8 servings.
Nutritional facts per serving
calories: 625 , total fat: 40.5g , saturated fat: 16g , cholesterol: 215mg
, sodium: 566mg , carbohydrate: 2g , protein: 60gRecipe
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