SPICED LEG OF LAMB WITH PORT GRAVY

Serves: 8

1 tbsp (15 mL) mustard seed

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1 tbsp (15 mL) coriander seed 1 tbsp (15 mL) black peppercorns 1/2 tsp (2.5 mL) thyme

1/4 cup (60 mL) olive oil

1/4 cup (60 mL) chopped fresh parsley

4 cloves garlic, peeled

1 1/2 tsp (7.5 mL) salt

5 lb (2.3 kg) leg of lamb

1 can (10 oz/284 mL) chicken broth

3 tbsp (45 mL) port

1 tbsp (15 mL) flour

Salt and freshly ground pepper

1. Combine mustard seed, coriander seed, peppercorns and thyme in a blender. Process until seeds are coarsely ground. Add oil, parsley, garlic and salt. Purée to a paste.

2. Spread paste over all sides of lamb. Place on a platter, cover with plastic wrap and refrigerate for 8 hours or overnight.

3. Place lamb in a roasting pan. Roast at 425 F (220 C) for 15 minutes. Reduce temperature to 350 F (175 C) and continue roasting for 1 1/4-1 1/2 hours or until a meat thermometer registers 140 F (60 C).

4. Transfer lamb to a cutting board. Cover loosely with foil and let stand 15-20 minutes before carving.

5. Drain fat from roasting pan and discard.

6. To prepare gravy, add broth to pan and bring to a boil, scraping to loosen browned bits.

7. Pour into a small saucepan. Stir together port and flour until smooth. Whisk into broth.

8. Bring to a boil over medium heat; reduce heat and simmer, whisking constantly until thickened.

9. Season to taste with salt and pepper. Carve lamb and serve with gravy.