Leg Of Lamb With Olive-Wine Sauce

• 3/4 teaspoon garlic powder
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 3/4 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1 (1 1/2-pound) boneless leg of lamb roast, trussed
• 1 1/2 tablespoons olive oil
• 1 tablespoon chopped fresh thyme
• 2 Medjool dates, pitted and finely chopped
• 1 shallot, minced
• 3/4 cup fruity red wine (such as zinfandel)
• 1 1/2 cups unsalted beef stock
• 1/4 cup chopped pitted kalamata olives
• 1 1/2 tablespoons lime juice
• 1 tablespoon honey

1. Preheat oven to 425u0b0.
2. Combine first 6 ingredients; rub over lamb.
3. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl. Add lamb; cook 10 minutes, turning to brown on all sides. Place pan in oven. Roast at 425u0b0 for 20 minutes or until a thermometer inserted in center registers 130u0b0. Remove lamb from pan; let stand at room temperature for 20 minutes. Cut across the grain into thin slices.
4. Heat pan over medium-high heat. Add thyme, dates, and shallot; saute 2 minutes, scraping to loosen browned bits. Add wine; cook 2 minutes or until syrupy. Add stock; cook until reduced to 1/2 cup. Stir in olives, juice, and honey. Cook 3 minutes or until slightly thickened. Serve sauce with lamb.
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garlic, ground cumin, ground coriander, black pepper, kosher salt, ground cinnamon, lamb roast, olive oil, thyme, dates, shallot, fruity red wine, unsalted beef, olives, lime juice, honey

Taken from www.myrecipes.com/recipe/leg-of-lamb-with-olive-wine-sauce (may not work)