1 ½ tsp salt

1 tsp brown sugar

1 tsp crushed coriander seeds

½ tsp red pepper flakes

½ tsp crushed black peppercorn

1 leg of lamb, about 5 lb (2.3 kg), partially deboned and tied

2 tbsp (30 ml) olive oil

2.2 lb (1 kg) baby potatoes

2.2 lb (1 kg) small carrots

4 onions, peeled and quartered

With the rack in the middle position, preheat the oven to 350°F (180°C).

In a bowl, combine the salt, brown sugar, coriander seeds, red pepper flakes and peppercorn. Coat the lamb with the spice mix.

In a large skillet over medium-high heat, brown the lamb in the oil. Set aside in a large roasting pan. In the same skillet, coat the vegetables with the pan drippings and place around the leg of lamb.

Bake for about 1 hour and 10 minutes for rare doneness or until a thermometer inserted into the centre of the meat, without touching the bone, reads 122°F (50°C). Set the lamb aside on a plate, cover with aluminum foil and let rest for 15 to 20 minutes or until the internal temperature reaches 135°F (57°C). Remove the twine. Continue cooking the vegetables while the meat rests.

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