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Source: America's Favorite Food Associations

Citrus Lamb with Leeks
What a lovely way to roast a leg of lamb! If you prefer, substitute chervil for the marjoram.
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Serves: 6 - 8
Prep Time: 15 minutes
Cook Time: 2 -2 1/2 hours
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1/2 cup orange marmalade
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
1 1/2 cups (about 2) leeks, sliced
4 teaspoons cornstarch
3 1/2 to 4 pounds leg of lamb, bone in (1/2 leg)

Preheat the oven to 325 degrees F.

Combine orange marmalade, lemon juice, Worcestershire sauce, marjoram and pepper. Place the lamb roast on a rack in the roasting pan; brush with some of the marmalade mixture.

Roast uncovered for 1 1/2 hours. Put leeks in the pan around roast and drizzle the leeks with some of the marmalade mixture. Roast 1/2 to 1 hour longer or until the meat reaches medium doneness (160 degrees internal temperature).

Remove theh leeks and lamb to platter; keep warm.

Pour the pan juices in a small saucepan. Combine broth and cornstarch; stir into juices along with remaining marmalade mixture. Cook and stir over medium-high heat until thickened and bubbly. Continue to cook, stirring, for about 2 minutes for the flavors to blend. Serve the sauce with the lamb and leeks.

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