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    Main-Lamb: Peach-Glazed Leg of Lamb


    Source of Recipe


    recipegoldmine.com

    List of Ingredients




    1 (3 to 4 pound) leg of lamb
    1/2 teaspoon crushed rosemary
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1 (10 1/2 ounce) can condensed consommé
    1/2 cup peach preserves
    2 tablespoons lemon juice
    1 small clove garlic, minced
    1 tablespoon cornstarch
    1 tablespoon water

    Recipe



    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 consommé, 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.

    Makes 4 servings with enough leftover for a second meal.

 

 

 

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