LEG OF LAMB DINNER

Leg of Lamb Dinner image

Provided by Taste of Home

Categories Dinner

Time 2h35m

Yield 10-12 servings.

Number Of Ingredients 16

1 leg of lamb (5 to 7 pounds)
8 garlic cloves, cut into slivers
4 teaspoons minced fresh rosemary, divided
2 teaspoons ground mustard
1-1/2 teaspoons salt, divided
1 teaspoon chopped fresh mint or 1/4 teaspoon dried mint flakes
1/4 teaspoon pepper
1 tablespoon water
3 pounds red potatoes, cut into 1-inch slices
1 package (16 ounces) baby carrots
2 tablespoons olive oil
3 cups fresh or frozen peas
3 tablespoons cornstarch
1 cup beef broth
1/2 cup cold water
1/3 to 1/2 cup currant jelly

Steps:

Remove thin fat layer from roast. Make deep cuts in the meat; insert a garlic sliver in each. Combine 3 teaspoons rosemary, mustard, 1 teaspoon of salt, mint and pepper. Stir in water. Rub over meat. Place on a rack in a large roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a large bowl, toss the potatoes, carrots, oil and remaining rosemary and salt. Place in another greased roasting pan. Bake, uncovered, at 350° for 1 to 1-3/4 hours. , Baste roast with pan drippings; bake 30 minutes to 2 hours longer or until meat reaches desired doneness (145° for medium-well). , Add peas to vegetable mixture; bake 10 minutes longer or until vegetables are browned and tender. Remove roast and vegetables to a warm serving platter and keep warm. , Strain pan drippings into a saucepan; skim fat. In a small bowl, combine cornstarch, broth and cold water until smooth; gradually add to drippings. Stir in jelly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts :