Cumberland Roast Leg Of Lamb Recipe
Ingredients
| 1 leg of lamb | ||
| Salt | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| 5 thin lemon slices | ||
| Currant jelly | 2/3 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Cumberland Gravy | ||
Directions
1. Trim excess fat from lamb. Rub lamb with mixture of salt, mustard and ginger. Place, rounded-side up, on a rack in roasting pan. If using meat thermometer, stick it into the thickest meaty part without touching bone. Do not cover pan.
2. Roast in slow oven (325°) 2 hours. Remove from oven.
3. Cut lemon slices in half; arrange slices, petal-fashion, on side of roast, holding in place with dampened wooden picks.
4. Break up jelly with a fork in a cup; stir in lemon juice; spread over lamb. Return to oven.
5. Continue roasting 1/2 to 1 hour longer, or until thermometer registers 160° for pinky-medium, 180° for well done.
6. Remove to heated serving platter; pull out wooden picks from lemon garnish before carving roast. Keep hot while making gravy.
2. Roast in slow oven (325°) 2 hours. Remove from oven.
3. Cut lemon slices in half; arrange slices, petal-fashion, on side of roast, holding in place with dampened wooden picks.
4. Break up jelly with a fork in a cup; stir in lemon juice; spread over lamb. Return to oven.
5. Continue roasting 1/2 to 1 hour longer, or until thermometer registers 160° for pinky-medium, 180° for well done.
6. Remove to heated serving platter; pull out wooden picks from lemon garnish before carving roast. Keep hot while making gravy.
Chef
