For spice rub:
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon granulated garlic
4 pound boneless leg of lamb
Vegetable oil for searing
For Port wine sauce:
1 1/2 cups red wine
3/4 cup Port wine
4 tablespoons butter, room temperature
For fried potatoes:
12 medium gold potatoes, cut into 1/4" slices
1/2 cup chicken broth
1 teaspoon dried cilantro
Preheat oven to 450 degrees F. Mix together dry rub spices in a small dish and rub all over the outside of the lamb. Heat 1/4 cup vegetable oil in a large heavy skillet and sear lamb on all sides. Transfer to a roasting pan that has a drizzle of olive oil in the bottom. Roast 1 hour 20 minutes for medium (about 140 on a meat therometer).
Meanwhile, pour red wine and Port into a small saucepan, bring to a boil and let it reduce to about 1/3 cup (about 20 minutes). Remove from heat, season with a dash of salt and a pinch of pepper and stir in butter.
Meanwhile, make potatoes. In same searing skillet, fry potatoes until golden, turning occasionally. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Pour in chicken broth, add cilantro and lower heat to medium-low and cook until tender, about 10 minutes.
Remove lamb from oven, tent with foil and let rest for 12 minutes before slicing. To serve: Line a large platter with the potatoes, arrange lamb slices on top and drizzle with Port wine sauce. Serves 8.