Irish Spiced Lamb

• 1 tablespoon juniper berries
• 1 teaspoon whole allspice
• 1/2 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
• 3/4 cup Dijon mustard
• 2 tablespoons honey
• 1 spring leg of lamb, 6 pounds, at room temperature
• 1/2 teaspoon salt

1. Preheat the oven to 350 degrees.
2. Grind all of the spices and herbs in a spice mill until finely ground.
3. Mix together the spice mixture, garlic paste, mustard and honey.
4. Set aside.
5. Cut 8 to 12 1/4-inch-deep slices, 1 inch apart, across the top of the leg.
6. Rub the spice paste into the slices and all over the top.
7. Put the leg, seasoned side up, on a rack over a large roasting pan and place in oven.
8. After 50 minutes start testing for doneness by inserting a meat thermometer in the large end of the leg.
9. The thermometer should read 125 degrees for rare meat, or 130 degrees for medium rare.
10. Season the lamb with salt and let it rest for at least 20 minutes before carving.

juniper berries, whole allspice, whole cloves, whole black peppercorns, coriander seeds, thyme, garlic, mustard, honey, lamb, salt

Taken from cooking.nytimes.com/recipes/3460 (may not work)