Lively leg of spring lamb

10 Servings

Ingredients

Quantity Ingredient
1 (7-8 lb) leg of spring lamb; trimmed of excess fat
2 Cloves (large) garlic; slivered
4 teaspoons Dijon-style mustard
1 teaspoon Fresh minced rosemary -or-
½ teaspoon Dried leaf rosemary; crushed
1 teaspoon Fresh ground black pepper or hot red chile; to taste
¼ cup All-purpose flour
Salt
Jalapeno Jelly (see index)
Mint jelly

Directions

Using a very sharp knife with pointed tip, pierce lamb evenly all over; insert slivers of garlic in slits. Set lamb on rack in a roasting pan; coat with mustard & sprinkle with rosemary and black pepper or red chile.

Preheat oven to 425; roast lamb 20 minutes. Reduce heat to 325 and roast 2 hours longer until meat thermometer registers 150 for medium. To serve, remove to large platter; let stand 20 minutes to let juices settle.

Meanwhile, sprinkle flour over pan drippings; stir to mix well. Place over medium heat; stir until bubbly; add enough water to make a smooth, medium-thick gravy. Season gravy with salt and additional pepper or chile, if desired. Serve lamb with side dishes of jellies and gravy. Makes 10 to 12 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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