Roast Leg of Lamb With Red Currant Jelly Gravy

Taken from "The Good Housekeeping Illustrated Cookbook" This is my favorite roast lamb recipe.

• Ready In: 2 hrs 30 mins
• Serves: 12

Ingredients

• 3  juniper berries
• 2  teaspoons dry mustard
• 1⁄4 teaspoon pepper
•  salt
•  water
• 5  lbs leg of lamb (whole or deboned)
• 1⁄4 cup  gin (optional)
• 1⁄2 cup red currant jelly
• 2  tablespoons cornstarch

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.