Roasted Leg of Lamb with Port

Yield:

Makes 8 servings

Recipe from


Ingredients

1 (6-pound) boneless leg of lamb, trimmed
6 garlic cloves, pressed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1 tablespoon vegetable oil
1 cup port wine
2 cups water
1 tablespoon cider vinegar
6 (3-inch) cinnamon sticks
1 tablespoon whole allspice
1 tablespoon all-purpose flour

Preparation

Cut slits evenly over lamb roast; insert garlic into slits.

Combine salt and next 3 ingredients; rub over roast.

Cook roast in hot oil in a Dutch oven over high heat 5 minutes on each side or until browned. Place roast in a roasting pan; add wine, 2 cups water, and next 3 ingredients.

Bake at 375° for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion of roast registers 145°. Let stand 10 minutes before slicing. Reserve pan drippings.

Whisk together pan drippings and flour in a saucepan; cook, whisking constantly, over medium-high heat 7 minutes or until thickened. Spoon over roast.

Note:

November 2002