Roast Leg Of Lamb With Red Currant Jelly Gravy

1. 1

   Crush juniper berries with mustard, pepper, 2 teaspoons salt and 2 teaspoon water. Spread on lamb.

2. 2

   Place lamb, fat side up on rack in open roasting pan.

3. 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. 4

   Pour pan juices into 2 cup measure: let stand until fat separates, then remove fat and discard.

5. 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. 6

   In saucepan over medium heat add measured liquid, and jelly and cook until boiling, constantly stirring until jelly is melted.

7. 7

   Blend cornstarch, and 1/4 cup water until ii is thickened.

8. 8

   Carve lamb and serve sauce separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.