Buckingham glazed leg of lamb -- progressive farmer

Yield: 8 servings

Measure Ingredient
8 pounds Leg of lamb
½ teaspoon Salt
¼ teaspoon Pepper
½ cup Red currant jelly
½ cup Dry sherry
½ cup Ketchup
1 teaspoon Dried marjoram

Sprinkle the lamb with salt and pepper, and place on a shallow roasting pan.

Bake at 325øF for 1½ hours.

Combine the jelly and the remaining ingredients in a saucepan. Cook over medium heat, stirring constantly, until the jelly melts.

Refrigerate 1 cup of the jelly mixture.

Score the lamb at 1-inch intervals, and brush lightly with the remaining jelly mixture. Bake, basting every 15 minutes, for one additional hour or until a meat thermometer registers 160øF.

Slice and serve with the reserved jelly mixture.

NOTE: Soy sauce or Worcestershire sauce may be substituted for the dry sherry for those that don't use alcohol.

** Progressive Farmer -- April 1995 ** Posted by The WEE Scot -- Paul MacGregor

Submitted By PAUL MACGREGOR On 05-15-95

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