Name: Lively Leg of Spring Lamb
Ingredients: 1 (7-8 lb) leg of spring lamb; trimmed of excess fat; 2 Cloves (large) garlic; slivered; 4 ts Dijon-style mustard; 1 ts Fresh minced rosemary -or-; 1/2 ts Dried leaf rosemary; crushed; 1 ts Fresh ground black pepper or hot red chile; to taste; 1/4 c All-purpose flour; Salt; Jalapeno Jelly (see index); Mint jelly

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CATEGORY	CUISINE	TAG	YIELD
Meats		Meat	10	Servings

INGREDIENTS

1		(7-8 lb) leg of spring lamb; trimmed of excess fat
2		Cloves (large) garlic; slivered
4	ts	Dijon-style mustard
1	ts	Fresh minced rosemary -or-
1/2	ts	Dried leaf rosemary; crushed
1	ts	Fresh ground black pepper or hot red chile; to taste
1/4	c	All-purpose flour
		Salt
		Jalapeno Jelly (see index)
		Mint jelly

INSTRUCTIONS

Using a very sharp knife with pointed tip, pierce lamb evenly all over;
insert slivers of garlic in slits. Set lamb on rack in a roasting pan; coat
with mustard & sprinkle with rosemary and black pepper or red chile.
Preheat oven to 425; roast lamb 20 minutes. Reduce heat to 325 and roast 2
hours longer until meat thermometer registers 150 for medium. To serve,
remove to large platter; let stand 20 minutes to let juices settle.
Meanwhile, sprinkle flour over pan drippings; stir to mix well. Place over
medium heat; stir until bubbly; add enough water to make a smooth,
medium-thick gravy. Season gravy with salt and additional pepper or chile,
if desired. Serve lamb with side dishes of jellies and gravy. Makes 10 to
12    servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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