RECIPES Simply Glazed Leg of Lamb Email this recipe 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 Directions 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. Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety