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


  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).