Cumberland Roast Leg Of Lamb
|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)|
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.