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.