Roast Leg of Lamb with Currant Sauce
- Yield: 8 to 10 servings
- 1-- (6- to 7-pound) leg of lamb
- 1-- (1 1/2-ounces) jigger, gin
- 2tablespoons Dijon mustard
- 1-- garlic clove, crushed
- 1/2teaspoon dried rosemary
- 1 1/4teaspoons salt
- 1/4teaspoon white pepper
- 2tablespoons flour
- 1/2cup currant jelly
- 1 1/4cups water
- 1/4cup gin
- 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.
- 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).