Buckingham-glazed leg of lamb
Instructions:
- 1 leg of lamb
- 1/2 cup catsup
- 1/2 cup currant jelly
- 1/2 cup grape juice
- 1/2 teaspoon marjoram
- Salt and pepper to taste .
- Sprinkle lamb with salt and pepper.
- Place on rack in shallow roasting pan.
- Bake at 325 degrees F for 30 to 35 minutes per pound or until meat thermometer registers 175 degrees F for medium doneness.
- Combine juice, jelly, catsup and marjoram in small saucepan.
- Heat, stirring, until jelly is melted.
- Brush jelly mixture over lamb occasionally during last hour and 30 minutes of roasting time.
- Heat remaining sauce; serve with lamb.
- Garnish with parsley and lemon wedges.
- Enjoy Buckingham-glazed leg of lamb!