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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 11 |
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Rosemary and currant jelly give this tender, juicy roast a wonderful flavor. Your house will be filled with the savory aroma of this dinner.Ruth Andrewson, Leavenworth, Washington Ingredients:
1 leg of lamb (5 to 7 pounds) |
8 garlic cloves, cut into slivers |
4 teaspoons minced fresh rosemary, divided |
2 teaspoons ground mustard |
1-1/2 teaspoons salt, divided |
1 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes |
1/4 teaspoon pepper |
1 tablespoon water |
3 pounds red potatoes, cut into 1-inch slices |
1 package (16 ounces) baby carrots |
2 tablespoons olive oil |
3 cups fresh or frozen peas |
3 tablespoons cornstarch |
1 cup beef broth |
1/2 cup cold water |
1/3 to 1/2 cup currant jelly |
Directions:
1. Remove thin fat layer from roast. Make deep cuts in the meat; insert a garlic sliver in each. Combine 3 teaspoons rosemary, mustard, 1 teaspoon of salt, mint and pepper. Stir in water. Rub over meat. Place on a rack in a large roasting pan. Bake, uncovered, at 350° for 1-1/2 hours.
2. Meanwhile, in a large bowl, toss the potatoes, carrots, oil and remaining rosemary and salt. Place in another greased roasting pan. Bake, uncovered, at 350° for 1 to 1-3/4 hours.
3. Baste roast with pan drippings; bake 30 minutes to 2 hours longer or until meat reaches desired doneness (160° for medium-well, 170° for well-done).
4. Add peas to vegetable mixture; bake 10 minutes longer or until vegetables are browned and tender. Remove roast and vegetables to a warm serving platter and keep warm.
5. Strain pan drippings into a saucepan; skim fat. In a small bowl, combine cornstarch, broth and cold water until smooth; gradually add to drippings. Stir in jelly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 10-12 servings.
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