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Leg of Lamb Dinner Recipe

Rosemary and currant jelly give this tender, juicy roast a wonderful flavor. Your house will be filled with the savory aroma of this dinner.—Ruth Andrewson, Leavenworth, Washington

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Leg of Lamb Dinner Recipe

Prep: 35 min. Bake: 2 hours

Yield: 11 Servings

35 120 155

Ingredients

1 leg of lamb (5 to 7 pounds)
8 garlic cloves, cut into slivers
4 teaspoons minced fresh rosemary, divided
2 teaspoons ground mustard
1-1/2 teaspoons salt, divided
1 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes
1/4 teaspoon pepper
1 tablespoon water
3 pounds red potatoes, cut into 1-inch slices
1 package (16 ounces) baby carrots
2 tablespoons olive oil
3 cups fresh or frozen peas
3 tablespoons cornstarch
1 cup beef broth
1/2 cup cold water
1/3 to 1/2 cup currant jelly

Directions

Remove thin fat layer from roast. Make deep cuts in the meat; insert a garlic sliver in each. Combine 3 teaspoons rosemary, mustard, 1 teaspoon of salt, mint and pepper. Stir in water. Rub over meat. Place on a rack in a large roasting pan. Bake, uncovered, at 350° for 1-1/2 hours.
Meanwhile, in a large bowl, toss the potatoes, carrots, oil and remaining rosemary and salt. Place in another greased roasting pan. Bake, uncovered, at 350° for 1 to 1-3/4 hours.
Baste roast with pan drippings; bake 30 minutes to 2 hours longer or until meat reaches desired doneness (160° for medium-well, 170° for well-done).
Add peas to vegetable mixture; bake 10 minutes longer or until vegetables are browned and tender. Remove roast and vegetables to a warm serving platter and keep warm.
Strain pan drippings into a saucepan; skim fat. In a small bowl, combine cornstarch, broth and cold water until smooth; gradually add to drippings. Stir in jelly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 10-12 servings.

Nutritional Facts 1 serving (4 ounces) equals 372 calories, 10 g fat (3 g saturated fat), 93 mg cholesterol, 470 mg sodium, 39 g carbohydrate, 5 g fiber, 31 g protein.

Originally published as Leg of Lamb Dinner in Taste of Home April/May 2000, p41

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