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Glazed Leg of Lamb Roast Print Email


1 whole Leg of Lamb, semi boneless or boneless and rolled
olive oil
sea salt and fresh cracked pepper
4 cloves garlic, cut into slivers
3-4 TBS olive oil
1/3 cup red currant jelly
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon fresh grated ginger
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon pepper

Preheat oven to 325 degrees. Rub lamb roast with olive oil and season lightly with salt and pepper. With a paring knife, cut slender 1-inch deep pockets into the lamb and insert garlic slivers at evenly spaced intervals. Place lamb, fat side up, on a rack in a shallow roasting pan.

Combine jelly, lemon, ginger, salt, mustard and pepper in a small saucepan and warm over low heat to marry, keep warm.

Roast leg of lamb in a preheated 325° oven, uncovered, for 15-20 minutes per pound; brushing with glaze several times during the last half hour or so of the total cooking time (once the roast reaches approximately 120 degrees internal). Test internal temperature each time you glaze, cooking to desired internal temperature, 130-135 degrees suggested. Remove from oven and rest for 15 minutes before slicing. Serves approximately 12 people.
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