Roasted Leg of Lamb with Port

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

1. Cut slits evenly over lamb roast; insert garlic into slits.
2. Combine salt and next 3 ingredients; rub over roast.
3. 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.
4. 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.
5. Whisk together pan drippings and flour in a saucepan; cook, whisking constantly, over medium-high heat 7 minutes or until thickened. Spoon over roast.