Roast Shoulder Of Lamb With Mustard And Red Currant Glaze - cooking recipe

Ingredients

2 kg lamb shoulder
2 tablespoons Dijon mustard
1/4 cup red currant jelly
1 garlic clove, crushed
2 teaspoons oil
2 teaspoons soy sauce

Preparation

Trim excess fat from lamb.
Combine mustard, jelly, garlic, oil, and say sauce.
Brush glaze over lamb.
Place lamb on rack over a baking dish.
Add about 0.5 cup water to baking dish.
Bake in a moderate oven, 180\u00b0F, basting frequently with pan juice for 1.5 hours or until done as desired.
Stand keeping warm for 10-15 minutes.
Serve glazed lamb with gravy.