Print Options

Back to Leg of Lamb Dinner >

Include these items:

Select reviews >

Taste of Home Logo

Leg of Lamb Dinner

Leg of Lamb Dinner
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
11 ServingsPrep: 35 min. Bake: 2 hours

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
© Taste of Home 2013

2 of 2

Leg of Lamb Dinner (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013