Buckingham Glazed Leg Of Lamb
|Lamb leg||6 Pound (1 Whole)|
|Freshly ground pepper||To Taste|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Red currant jelly||1⁄2 Cup (8 tbs)|
|Catsup||1⁄2 Cup (8 tbs)|
|Crushed marjoram leaves||1⁄2 Teaspoon|
Sprinkle Iamb with salt and pepper; place on rack in shallow roasting pan.
Roast in preheated 300 to 325 Â°F oven 1 1/2 to 2 hours.
Combine sherry, jelly, catsup, and marjoram in small saucepan; heat, stirring constantly, until jelly is melted.
Brush on lamb.
Roast lamb 30 to 60 minutes or to 170Â° to 180Â°F on meat thermometer, according to desired doneness; brush with sauce occasionally.
Place lamb on platter; garnish with parsley and lemon wedges