Elegant Roast Lamb

Rosemary and thyme, wine, and currant jelly season this lamb roast.

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Ingredients:

• 1 leg of lamb, (7 to 8 lb)  
• 1/2 teaspoon dried rosemary  
• 1/2 teaspoon dried thyme  
• 1/8 teaspoon pepper  
• 1 cup dry white wine  
• 1 jar red currant jelly  
• 1/2 teaspoon dried rosemary  
• 1/2 teaspoon Dijon mustard  
• 1 tablespoon flour  
• 3 tablespoons water

Method

Score fat on leg of lamb. Combine 1/2 teaspoon rosemary, thyme and pepper. Rub into cuts in fat. Place lamb in roasting pan. Pour wine into pan. Insert meat thermometer into thickest part of lamb, not touching bone. Roast at 325 degrees F. until thermometer reaches 150 degrees F., about 2 1/2 hours. While lamb is roasting, combine red currant jelly, 1/2 teaspoon rosemary, and Dijon mustard in small saucepan. Stir together over low heat until jelly is melted. During last hour of roasting time, baste lamb frequently with jelly mxture. When lamb is cooked, remove to platter and keep warm. Pour drippings into measuring cup. Skim off fat and measure 1 cup drippings into small saucepan. Combine flour and water in jar with tight fitting lid. Shake. Stir into drippings. Cook over medium heat until thickened. Season with salt and pepper if required Serve with roast.

Notes:

Number of servings: 6 - 8

Submitted By: Whyte
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