Braised & Spiced Leg Of Lamb

• 1 tsp whole coriander seeds
• 1/2 tsp ground coriander, lightly roasted
• 3 tsp whole cumin seeds
• 1 1/2 tsp ground cumin, lightly roasted
• 2 tsp curry powder
• 1 tbsp thyme leaves
• 1 tsp rosemary, chopped
• 4 cloves of garlic, peeled & finely chopped
• 2 tbsp olive oil
• 1 8-9 lb bone-in leg of lamb
• salt & pepper
• 15 oz chicken stock
• 2 tbsp chopped cilantro

1. 1. Pre-heat oven to 350u0b0 F. In a bowl, whisk together coriander seeds, ground coriander, cumin seeds, ground cumin, curry powder, thyme, rosemary, and garlic.
2. 2. Heat olive oil in a heavy casserole and gently brown meat on all sides. Season meat with salt and pepper, and cover with herb & spice mixture.
3. 3. Pour chicken stock into the casserole, avoiding the herb crust. Place a tight fitting lid on the pan and place in oven for 1 1/2 hours.
4. 4. Remove from oven and let meat rest on serving dish. Skim top layer of fat from stock; scrape spice mixture off lamb and into remaining stock. Simmer mixture until slightly thickened; taste and season if necessary. Add cilantro to gravy stock.
5. 5. Carve lamb and serve with lemon wedges and gravy.

coriander seeds, ground coriander, cumin seeds, ground cumin, curry powder, thyme, rosemary, garlic, olive oil, lamb, salt, chicken, cilantro

Taken from www.epicurious.com/recipes/member/views/braised-spiced-leg-of-lamb-50111585 (may not work)