Roasted Leg of Lamb with Port

Recipe from Southern Living

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  • 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


  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.
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