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
Total TimePrep: 35 min. Bake: 2 hours
- 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
- 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 (145° for medium-well).
- 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.
Nutrition Facts4 ounce-weight: 372 calories, 10g fat (3g saturated fat), 93mg cholesterol, 470mg sodium, 39g carbohydrate (12g sugars, 5g fiber), 31g protein.
Originally published as Leg of Lamb Dinner in Taste of Home April/May 2000