Ingredients: • leg of lamb, 5 to 7 pounds • 2 cloves garlic, peeled and sliced into slivers • salt and freshly ground pepper, to taste • 1 lemon, sliced thin • 1 cup mint jelly • 3/4 cup Irish Mist Liqueur Serves 6-8

Directions: Lamb always seems to lend itself well to special occasions, especially in spring when the best is available. To give a leg of lamb a definite Irish touch, combine mint jelly sauce with Irish Mist Liqueur for an easy-to-prepare marinade. Preheat oven to 325°F. Make slits in the meat and insert garlic. Sprinkle meat all over with salt and pepper, place in a shallow baking pan, and arrange lemon slices all over the surface of the lamb. Roast for 75 minutes. Meanwhile, in a small saucepan over medium heat, combine mint jelly and 1/2 cup of the Irish Mist. Cook to a sauce consistency, about 10 minutes. Remove from heat. Remove lamb from oven, discard lemon slices, and brush with the sauce. Insert a meat thermometer, return to oven, and baste every 15 minutes until meat thermometer reaches 140°F (rare), 150°F (medium), 160°F (medium-well), 1 1/4 to 1 1/2 hours. Remove and keep warm. In a small saucepan over low heat, heat remaining Irish Mist. Pour over roast and carefully ignite. Transfer lamb to a serving platter and allow to rest for 15 minutes before carving. Return pan drippings to the small saucepan over medium heat, stir thoroughly, and cook until warm. Serve as a sauce for the meat.