SPICED LEG OF LAMB WITH PORT GRAVY

Ingredients

• 1 tbsp mustard seed
• 1 tbsp coriander seed
• 1 tbsp black peppercorns
• 1/2 tsp thyme, crumbled
• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped fresh parsley
• 4 cloves garlic, peeled
• 1 1/2 tsp salt
• 5 lb (2.5 kg) leg of lamb
• 1 can (10 oz/284 mL) chicken broth
• 3 tbsp port
• 1 tbsp all-purpose flour
• Salt and freshly ground pepper*

Directions

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. Spread paste over all sides of lamb. Place lamb on a platter, cover with plastic wrap and refrigerate for 8 hours or overnight.
2. Preheat oven to 425°F. Place lamb in a roasting pan.
3. Roast for 15 minutes. Reduce temperature to 350°F and continue roasting until a meat thermometer registers 140°F, about 1 1/4 - 1 1/2 hours. Transfer lamb to a cutting board. Cover loosely with foil and let stand 15 - 20 minutes before carving.
4. Meanwhile, to prepare gravy, drain fat from roasting pan and discard. Add broth to pan and bring to a boil, scraping to loosen browned bits. Pour into a small saucepan.
5. Stir together port and flour until smooth. Whisk into broth. Bring to a boil over medium heat.
6. Reduce heat and simmer, whisking constantly, until thickened. Season to taste with salt and pepper.
7. Carve lamb and serve with gravy.