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Leg of Lamb with Mint Glaze
Leg of lamb makes an impressive Easter dinner. While this photo isn’t of our Leg of Lamb with Mint Glaze dish, you can follow that recipe’s instructions for an equally beautiful entrée. (Photo: istockphoto.com/wsmahar)
From Houston Junior League
Salt
1¾ cups ginger ale
¼ cup vinegar
¼ cup brown sugar
½ cup mint jelly
¼ cup fresh mint leaves, chopped
Rub lamb with salt. Roast meat fat side up, uncovered, at 400 for 15 minutes. Reduce heat to 300 and roast meat 35-40 minutes per pound. After 1 hour, pour 1½ cups of the ginger ale over roast. (Reserve ¼ cup ginger ale for glaze.) Baste with pan drippings at 15-minute intervals, for remainder of baking time. Meanwhile make glaze by combining reserved ginger ale, vinegar, brown sugar, jelly and mint leaves in a small bowl; mix with egg beater. Pour glaze over roasted lamb and let stand for 30 minutes before carving. Serve with gravy from pan.
Serves 6.
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