Roasted Leg of Lamb with Port

Ingredients

• 1 tablespoon cider vinegar 
• 6 sticks cinnamon (3-inch)
• 1 tablespoon flour all-purpose
• 6  garlic cloves pressed
• 0.5 teaspoon ground allspice 
• 0.5 teaspoon ground cardamom 
• 6 pound leg of lamb boneless trimmed
• 0.5 teaspoon pepper 
• 1 cup port wine 
• 1 teaspoon salt 
• 1 tablespoon vegetable oil 
• 2 cups water 
• 1 tablespoon allspice whole

Equipment

• frying pan
• sauce pan
• oven
• whisk
• roasting pan
• kitchen thermometer
• dutch oven

Directions

1. Cut slits evenly over lamb roast; insert garlic into slits.
2. Combine salt and next 3 ingredients; rub over roast.
3. Cook roast in hot oil in a Dutch oven over high heat 5 minutes on each side or until browned.
4. Place roast in a roasting pan; add wine, 2 cups water, and next 3 ingredients.
5. Bake at 375 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion of roast registers 14
6. Let stand 10 minutes before slicing. Reserve pan drippings.
7. Whisk together pan drippings and flour in a saucepan; cook, whisking constantly, over medium-high heat 7 minutes or until thickened. Spoon over roast.