A delicious spicy-flavoured roast, Leg of Lamb with Coriander and Garlic is equally good served hot or cold. Carve the meat in thick slices so that each contains some of the coriander and garlic. Accompany it with a tomato salad and boiled new potatoes.
1 X 6 lb. leg of lamb
6 garlic cloves
1 tablespoon crushed coriander seeds
1 teaspoon salt
½ teaspoon black pepper
1 oz. butter
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
With the tip of a sharp knife, make six incisions in the leg of lamb, near the bone. Press the garlic cloves and the coriander into the incisions. Rub the lamb with the salt and pepper. Place the meat in a medium-sized roasting tin. Cut the butter into small pieces and dot it over the meat.
Place the tin in the oven and roast the meat for 1-J- hours, or until the juices run out faintly rosy when the meat is pierced with the point of a sharp knife.
Remove the tin from the oven and transfer the meat to a carving board. Serve hot, carved into thick slices. Or leave the meat to cool thoroughly before carving and serve cold.