Red Currant Roast Lamb

Recipe courtesy of the Meat and Livestock Australia.

Recipe Ingredients:

1 boneless Australian lamb leg
1/3 cup red currant jelly (or plum sauce)
1/4 cup water

Cooking Directions:

1. Bake lamb at 350°F (175°C) for 30 minutes per pound.
2. Combine the red currant jelly and water in a pan and heat until melted. Baste the lamb twice with the syrup during last 20 minutes of cooking.
3. Allow lamb to rest for 20 minutes before carving into slices and serving with a salad of spring vegetables and lemon dressing tossed with couscous.

Makes 4 servings.

Tip: For variety try these other delicious lamb roast bastes:

• 1 tablespoon mustard mixed with 1 tablespoon honey.
• 2 tablespoons lemon juice mixed with 1 tablespoon olive oil.

Recipe and photograph courtesy of the Meat and Livestock Australia.