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Allspice: No, this isn't a mixture of everything in your spice rack, but rather a dried berry of the pimenta tree. If that's a surprise to you, imagine how Columbus felt -- he thought it was pepper (thus the name pimenta, which is Spanish for pepper). The berries look a little like plump peppercorns and the flavor is pungent, but it is not pepper. The best allspice comes from Jamaica.
For the freshest flavor, you should buy allspice in berry form and grind or crush it as needed. The taste is a pleasant mix of cloves, cinnamon and nutmeg. Used in jerks and for pickling, it goes great with meat and gives a nice kick to soups and stews.
lowers blood pressure

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
helps prevent inflammation

Recipe

Grilled Leg of Lamb with Thyme and Allspice

serves
prep time: 10
cook time: 925

ingredients

4 large garlic cloves
1 1/2 teaspoons salt
2 tablespoons olive oil
1 teaspoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
5 teaspoons minced fresh thyme
1 teaspoon black pepper
1 (6.5- to 7 pounds) bone-in leg of lamb, trimmed of all but a thin layer of fat
Special equipment: an instant-read thermometer

directions

Mince garlic, then mash to a paste with salt. Stir together garlic paste, oil, lemon zest and juice, thyme, pepper, and allspice. Put lamb, fat side up, in a large ceramic or glass dish. Using a paring knife, make 1.5 inch-long slits (about 2 inches deep) 2 inches apart all over leg. Reserve 1 teaspoon thyme mixture and push remainder into slits, then rub all over with reserved teaspoon of mixture. Marinate lamb, covered and chilled, 12 hours.

Let lamb stand at room temperature 30 minutes before grilling.

Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas). If using a gas grill, preheat all burners on high, covered, 10 minutes, then turn off all burners except burner closest to you.

Oil grill rack, then grill lamb over area with no coals (or over turned-off burner or burners), covered, without turning, until thermometer inserted into thickest part of roast (almost to the bone but not touching it) registers 125 degrees for medium-rare, 1 hours (temperatures in thinner parts of leg may register up to 160 degrees). To maintain medium-hot charcoal, add more charcoal (about 2 cups) every 15 minutes.

Let lamb stand on a cutting board, uncovered, 30 minutes.

Cooks' note: If you aren't able to grill outdoors, lamb can be roasted on a rack set in a large (17- by 11 inch) roasting pan in a 375 degrees oven, 1 hours.