Yield: 8 servings
|8 pounds||Leg of lamb|
|½ cup||Red currant jelly|
|½ cup||Dry sherry|
|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