Simply Glazed Leg of Lamb

Preparation Time: 10 minutes
Cooking Time: 1 3/4 hours to 2 3/4 hours
Servings: 12 to 16

 1      5- to 7- pound leg of Cedar Springs lamb, bone-in
2 cloves garlic, cut into slivers
1/3 cup red currant 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

Trim fat from lamb. Cut 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.

Recipe and image provided by the American Lamb Board