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Roast Leg of Lamb With Red Currant Jelly Gravy

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“Taken from "The Good Housekeeping Illustrated Cookbook" This is my favorite roast lamb recipe.”
READY IN:
2hrs 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Crush juniper berries with mustard, pepper, 2 teaspoons salt and 2 teaspoon water. Spread on lamb.
  2. Place lamb, fat side up on rack in open roasting pan.
  3. Roast 1 1/2 to 2 1/2 hours in 325f oven. Roast until internal temperature reaches 145f for rare, 160f for medium.
  4. Pour pan juices into 2 cup measure: let stand until fat separates, then remove fat and discard.
  5. Add 1 1/4 cups water to roasting pan, cooking over medium heat, stirring to loosen bits. Add gin to liquid in cup, adding water to make 1 3/4 cups.
  6. In saucepan over medium heat add measured liquid, and jelly and cook until boiling, constantly stirring until jelly is melted.
  7. Blend cornstarch, and 1/4 cup water until ii is thickened.
  8. Carve lamb and serve sauce separately.

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