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Ingredients
1 tablespoon juniper berries
1 teaspoon whole allspice
½ teaspoon whole cloves
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
1 teaspoon dried thyme
1 teaspoon dried savory
3 cloves garlic, peeled and mashed into a paste
¾ cup Dijon mustard
2 tablespoons honey
1 spring leg of lamb, 6 pounds, at room temperature
½ teaspoon salt
Nutritional analysis per serving (10 to 12 servings)
5 grams carbs; 180 milligrams cholesterol; 576 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 16 grams saturated fat; 39 grams fat; 1 gram fiber; 420 milligrams sodium; 50 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Grind all of the spices and herbs in a spice mill until finely ground. Mix together the spice mixture, garlic paste, mustard and honey. Set aside.
- Step 2
Cut 8 to 12 ¼-inch-deep slices, 1 inch apart, across the top of the leg. Rub the spice paste into the slices and all over the top. Put the leg, seasoned side up, on a rack over a large roasting pan and place in oven. After 50 minutes start testing for doneness by inserting a meat thermometer in the large end of the leg. The thermometer should read 125 degrees for rare meat, or 130 degrees for medium rare. Season the lamb with salt and let it rest for at least 20 minutes before carving.
Private Notes