Currant Glazed Lamb
|Red currant jelly||12 Ounce (1 Jar)|
|Dry mustard||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Ground fennel||3⁄4 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
1. In 5-quart saucepot, cover lamb breasts with water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes. Remove lamb to platter; cover and refrigerate.
2. Prepare outdoor grill for barbecuing.
3. Meanwhile, in medium-sized bowl, mix currant jelly and remaining ingredients.
4. Place lamb on grill over medium heat; cook 20 minutes or until heated through, turning breasts often and brushing with jelly mixture during the last 10 minutes of cooking time.