Irish Spiced Lamb
- Total Time
- 1 hour 20 minutes
- Rating
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Ingredients
- 1tablespoon juniper berries
- 1teaspoon whole allspice
- ½teaspoon whole cloves
- 1teaspoon whole black peppercorns
- 1teaspoon coriander seeds
- 1teaspoon dried thyme
- 1teaspoon dried savory
- 3cloves garlic, peeled and mashed into a paste
- ¾cup Dijon mustard
- 2tablespoons honey
- 1spring leg of lamb, 6 pounds, at room temperature
- ½teaspoon salt
Nutritional analysis per serving (12 servings)
576 calories; 39 grams fat; 16 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 50 grams protein; 420 milligrams sodium
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 12¼-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.
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