Simply Glazed Leg of Lamb

Source: America's Favorite Food Associations

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Serves: 12
Prep Time: 10 minutes
Cook Time: 1 3/4 hours to 2 3/4 hours

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1 5- to7- pound leg of lamb, bone in
2 cloves garlic, cut into slivers
1/3 cup red currant jelly
1/2 teaspoon lemon peel, grated
1 tablespoon lemon juice
1/2 teaspoon ginger root, grated (or 1/4 teaspoon ground ginger)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon pepper

Preheat oven to 325 degrees. Cut several slits in leg of lamb and insert garlic slivers. Place lamb on rack in shallow baking pan in oven. Cook for 15-20 minutes per pound. Meanwhile, in small saucepan combine jelly, lemon peel and juice, ginger, mustard, salt and pepper. Cook over low heat until jelly is melted and seasonings are well blended. Approximately one-half hour before lamb is done or when internal temperature is 130 degrees, remove from oven and brush with jelly glaze. Return lamb to oven and cook for 30 minutes or until internal temperature is 140 degrees. Brush once or twice with jelly glaze during this time. Remove lamb from oven, cover and let stand 15 minutes before slicing and serving. Final internal temperature for medium-rare doneness is 145-150 degrees and 160 degrees for medium.

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