Roasted Leg of Lamb with Port |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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