Apple-Glazed Minted Roast Leg of Lamb
1 garlic clove, minced (Optional)
4 to 7 lb leg of lamb (lean only)
6 oz can apple juice concentrate, defrosted, undiluted
1 tablespoon dried mint flakes
Salt and Pepper to taste
Preheat oven to 325* F.
If desired, garlic can be cut into slivers and inserted into he meat
with
a pointed sharp knife before roasting. Leave on the paper-like skin
covering the leg of lamb. (This covering retains moisture.) Place the
lamb
on a rack in a roasting pan. Insert a thermometer in the thickest part,
not touching the bone. Roast, uncovered, with no water added for about
30
minutes per pound. After 1 1/2 to 2 hours, drain fat from the pan.
Combine remaining ingredients and pour over the lamb. Continue to bake,
basting often until the meat thermometer registers 140* F for rare or
160*
F for medium. Lamb is best served with some pinkness remaining.
Remove to a cutting board and wait 15 minutes before carving. Skim fat
from pan juices and discard. Serve juices as a sauce.
Serves 12
Serving size: 3 ounces
Exchanges: 3 medium-fat meat
Calories: 225