Leg of Lamb - Lammkeule

Two rubs are combined to flavor this Westfälische Lammkeule, a seasoned garlic paste and a fragrant mixture of freshly ground pepper,mustard and coriander seeds. Serve the roast with a rich pan gravy.

1 tablespoon mustard seeds
1 tablespoon coriander seeds
1 tablespoon whole black peppercorns
1/2 teaspoon dried thyme
1-1/2 teaspoons salt
1 tablespoon garlic, chopped
1/4 cup fresh flat-leaf parsley, finely chopped
1 6 lbs. lamb leg roast, boneless, tied
1 tablespoon olive oil

Gravy
3/4 cup water
3 tablespoons port
1 tablespoon all-purpose flour

Combine mustard, coriander, peppercorns and thyme in food processor or blender, process 1 minute or until seeds are coarsely crushed. Set aside. Sprinkle salt over chopped garlic and press with side of knife against board to form a paste. Add parsley and mix until combined.
Rub lamb with oil then spread with garlic-parsley paste. Press spice mixture onto meat.

Place in a shallow dish covered with plastic wrap or in a 2-gallon resealable plastic storage bag. Seal and refrigerate 4 hours or overnight. Heat oven to 450 degrees. Place lamb in a 17x11-inch roasting pan. Roast lamb 15 minutes. Reduce heat to 350 degrees. Roast 1-1/4 to 1-1/2 hours more or until meat thermometer inserted in center of roast reaches 135 degrees for medium-rare. Transfer to cutting board, cover loosely with foil. Let stand 15 to 20 minutes before slicing.

Gravy: Meanwhile, spoon off fat from roasting pan, pour water into pan and bring to a simmer, scraping up browned bits. Pour into small saucepan, keep warm. In cup, stir port with flour until smooth.Whisk into saucepan. Cook 1 minute until gravy thickens.Makes about 1 cup.
Serve sliced lamb with Gravy. Serves 6.