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Source: America's Favorite Food Associations

Washington Lamb Roast w/ Apple-Cranberry
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Serves: 8
Prep Time: 30 minutes
Cook Time: 60 minutes
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boneless American leg roast, (2 to 2 1/2 lbs)
3/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 1/4 cups orange juice or apple juice
1 large red apple, cored and tninly sliced
1/2 cup currant jelly
1/3 cup dried cranberries
1/2 teaspoon dry mustard
4 teaspoons cornstarch

Trim excess fat from lamb; tie as necessary. Combine salt, thyme, and pepper; rub onto meat. Place lamb, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion. Roast in a preheated 325 degree oven for 1 ¼ to 1 ¾ hours or till thermometer registers 155 degrees for medium. Remove lamb from oven; cover with foil. Let stand 15 minutes before carving.
SAUCE: in saucepan combine 1 cup of the orange or apple juice and sliced apple; bring to boiling. Add jelly, cranberries, and mustard; heat and stir till jelly melts. Stir together remaining juice and cornstarch; stir into saucepan. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. To serve, slice meat, spoon sauce atop.

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