Recipe Archive #506

Thursday April 14, 2011

Roast Leg of Lamb

• 2 teaspoons dry mustard
• 1/4 teaspoon pepper
• salt
• water
• 1 5-pound lamb leg whole
• 12 small potatoes, peeled
• 1/4 cup gin (optional)
• 1/2 cup red currant jelly
• 2 tablespoons cornstarch

Mix mustard, pepper, 2 teaspoons salt and 2 teaspoons water. Spread on lamb.

Place lamb, fat side up, on rack in open roasting pan. Insert meat thermometer into center of thickest part of meat, taking care not to touch bone.

Roast 1 2/3 to 2 1/2 hours in 325 degree oven, until meat thermometer reaches 140 degrees for rare or 160 degrees for medium or 170 degrees for well done.

Meanwhile, cut potatoes into 1-inch-thick slices. About 45 minutes before meat is done, sprinkle the potato slices with 1 teaspoon salt.

Put potatoes on rack around meat; cook until fork-tender, brushing with drippings. Place potatoes, meat on platter.

Pour pan liquid into 2 -cup measure; let stand until fat separates; spoon fat from liquid; discard.

Add 1 1/4 cups water to pan; cook over medium heat, stirring to loosen bits; add to liquid in cup with gin. Add water to make 1 3/4 cups.

In 2-quart saucepan over medium heat, heat measured liquid and jelly to boiling, stirring constantly until the jelly is melted. Blend cornstarch, 1/4 teaspoon salt and 1/4 cup water; stir into liquid in pan until thickened.

Carve lamb. Serve sauce separately.

 

Serves 12-15