Roast Leg of Lamb With Red Currant Jelly Gravy

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READY IN: 2hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crush juniper berries with mustard, pepper, 2 teaspoons salt and 2 teaspoon water. Spread on lamb.
  • Place lamb, fat side up on rack in open roasting pan.
  • Roast 1 1/2 to 2 1/2 hours in 325f oven. Roast until internal temperature reaches 145f for rare, 160f for medium.
  • Pour pan juices into 2 cup measure: let stand until fat separates, then remove fat and discard.
  • 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.
  • In saucepan over medium heat add measured liquid, and jelly and cook until boiling, constantly stirring until jelly is melted.
  • Blend cornstarch, and 1/4 cup water until ii is thickened.
  • Carve lamb and serve sauce separately.
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