Roast Leg of Lamb with Currant Sauce

  • Yield 8 to 10 servings

A sweet and tasty currant sauce tops this delicious roasted leg of lamb.


1 -- (6- to 7-pound) leg of lamb
1 -- (1 1/2-ounces) jigger, gin
2 tablespoons Dijon mustard
1 -- garlic clove, crushed
1/2 teaspoon dried rosemary
1 1/4 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons flour
1/2 cup currant jelly
1 1/4 cups water
1/4 cup gin


  1. Wipe the lamb well and place on a rack in a roasting pan, fat side up.  Blend the jigger of gin, the mustard, garlic, rosemarry, 1 teaspoon salt, and the pepper to make a paste.  Spread the mixture over the lamb.  For a pink and juicy lamb, roast the meat in a preheated 325F oven for approximately 2 hours or until a meat thermometer registers 165F.  For a medium to well-done lamb, roast the meat 2 1/2 to 2 3/4 hours or until thermometer registers 180F.  Remove the lamb from the oven and place on a serving platter.  Keep warm while making the sauce.
  2. Remove the excess fat from the pan drippings.  To the drippings add the flour, stirring well, and simmer 3 minutes.  Add the currant jelly and water and heat, stirring, until the jelly is melted.  Add 1/4 teaspoon salt and the 1/4 cup gin, stirring to blend.  Cook, stirring constantly, over moderate-low heat until the mixture thickens and boils, approximately 2 to 3 minutes.  Remove the sauce from the heat and serve with the lamb.

Recipe reprinted with permission from The Junior League of Pasadena’s The California Heritage Cookbook (Pasadena, California, 1976).




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