Roast Leg of Lamb with Currant-Mint Sauce

Submitted by United Church of God on Tue, 2011-08-23 14:22
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Description

This roast lamb with currant-mint sauce is outstanding!

Summary

Yield
Servings
Source

Donna Myers

Prep time30 minutes

Ingredients

1 leg of lamb (about 5 Lbs. after trimming)
1Teaspoongarlic powder
2Teaspoonsalt
1⁄2Teaspooneach pepper, thyme, rosemary and marjoram
2⁄3Cupcurrant jelly (FOR CURRANT- MINT SAUCE)
2Tablespoonorange rind (grated)
1⁄2Cupmint leaves (fresh and chopped)

Instructions

Mix together garlic powder, salt, pepper, thyme, rosemary and marjoram.  Place on sheet of wax paper, moisten roast with small amount of water and roll in the spices.  Pressing firmly, place roast on a rack in a shallow pan, fat side up.  Roast uncovered in preheated oven at 325° for about 3 1/2 hours.  Serve hot with mint sauce.  To make sauce, break jelly into small pieces with a fork, add orange rind and mint leaves.  Blend well.

Notes

Ask your butcher to debone your roast and then have him rewrap the meat around the bone.  Great for slicing after roast is done!

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