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Cumberland Roast Leg Of Lamb

Chef.at.Home's picture
Ingredients
  Leg lamb 1
  Salt 1 Teaspoon
  Dry mustard 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Thin lemon slices 5
  Currant jelly 2⁄3 Cup (10.67 tbs)
  Lemon juice 1 Tablespoon
  Cumberland sauce 1 Cup (16 tbs)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Lamb
Preparation Time: 
5 Minutes

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