Peach glazed leg of lamb
Instructions:
1 (10 1/2 ounce) can condensed consomm? , 1 (3 to 4 pound) leg of lamb , 1 small clove garlic, minced , 1 tablespoon cornstarch , 1 tablespoon water, 1/2 cup peach preserves , 1/2 teaspoon crushed rosemary , 1/2 teaspoon salt , 1/8 teaspoon pepper , 2 tablespoons lemon juice .
Pierce lamb in several places; insert rosemary. Sprinkle meat with salt and pepper. Place fat side up in shallow baking pan. Roast at 325 degrees F until done, 30 to 35 minutes per pound.Spoon off fat from lamb.Combine consomm?, preserves, lemon juice and garlic; pour over meat for last hour of baking. Baste every 15 minutes. Remove meat to heated platter.To thicken sauce, blend cornstarch and water until smooth; slowly stir into sauce. Cook, stirring until thickened. Serve with lamb. Enjoy Peach glazed leg of lamb!
Pierce lamb in several places; insert rosemary. Sprinkle meat with salt and pepper. Place fat side up in shallow baking pan. Roast at 325 degrees F until done, 30 to 35 minutes per pound.Spoon off fat from lamb.Combine consomm?, preserves, lemon juice and garlic; pour over meat for last hour of baking. Baste every 15 minutes. Remove meat to heated platter.To thicken sauce, blend cornstarch and water until smooth; slowly stir into sauce. Cook, stirring until thickened. Serve with lamb. Enjoy Peach glazed leg of lamb!