Simply Glazed Leg of Lamb Recipe

12 - 16 Servings

• 1 - 5 to 7 pound leg of American lamb, bone-in
• 2 cloves garlic, cut into slivers
• 1/3 cup red current jelly
• 1/2 teaspoon grated lemon peel
• 1 tablespoon lemon juice
• 1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon pepper

Preparation

Trim fat from lamb. Put small slits in surface of lamb; insert garlic slivers. Place lamb, fat side up, on a rack in a shallow roasting pan.  Insert a meat thermometer. Roast in preheated oven at 325°F for 15 to 20 minutes per pound or until meat thermometer registers 145°F to 150°F for medium-rare.

Meanwhile, in a small saucepan stir together jelly, lemon peel, lemon juice, gingerroot, salt, mustard and pepper. Heat through; keep warm. Brush roast with jelly mixture several times during the last 30 minutes of cooking. Let roast stand for 15 to 20 minutes before carving.

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