Ingredients: • 1 leg of lamb, 5 to 7 pounds
• 2 cloves garlic, slivered
• Salt and freshly ground pepper
• 1 lemon, thinly sliceded
• 1 cup mint jelly
• 3/4 cup Irish Mist liqueur
Coating lamb with herbs or garlic and serving it with a sauce to complement
its distinctive flavor makes a perfect Irish Sunday lunch. This is another recipe
from “The Legendary Liqueur,” a booklet produced by the makers of
Irish Mist. Here traditional mint jelly sauce is enhanced with the liqueur.
Preheat the oven to 325°F. Make slits in the meat and insert the garlic
slivers. Sprinkle the meat all over with salt and pepper, place in a shallow
roasting pan, and arrange the lemon slices all over the surface of the lamb.
Roast for 1 hour and 15 minutes.
Meanwhile, in a small saucepan over medium heat, combine the mint jelly and
Irish Mist. Cook, stirring frequently, for 8 to 10 minutes, or until the mixture
is smooth. Remove from the heat.
Remove the lamb from the oven, discard the lemon slices, and brush with the
jelly mixture. Return the lamb to the oven and continue to cook, basting every
15 minutes, for 1 1/4 to 1 1/2 hours longer, or until an instant-read thermometer
inserted into the thickest part of the lamb registers 170°F (medium rare),
175°F (medium), or 180°F (well). Remove from the oven, and transfer
the lamb to a serving platter. Let it rest for 15 minutes before carving.
Return the pan drippings to a small saucepan over medium heat, stir thoroughly,
and heat until warm. Serve the meat with the sauce, turnip or rutabagas, and
the mashed potatoes.