Roast Leg Of Lamb With Red Currant Jelly Gravy

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 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

Recipe

• 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.