Roast Leg Of Lamb With Red Currant Jelly Gravy - cooking recipe

Ingredients

3 juniper berries
2 teaspoons dry mustard
1/4 teaspoon pepper
salt
water
5 lbs leg of lamb (whole or deboned)
1/4 cup gin (optional)
1/2 cup red currant jelly
2 tablespoons cornstarch

Preparation

Crush juniper berries with mustard, pepper, 2 teaspoons salt and 2 teaspoon water. Spread on lamb.
Place lamb, fat side up on rack in open roasting pan.
Roast 1 1/2 to 2 1/2 hours in 325f oven. Roast until internal temperature reaches 145f for rare, 160f for medium.
Pour pan juices into 2 cup measure: let stand until fat separates, then remove fat and discard.
Add 1 1/4 cups water to roasting pan, cooking over medium heat, stirring to loosen bits. Add gin to liquid in cup, adding water to make 1 3/4 cups.
In saucepan over medium heat add measured liquid, and jelly and cook until boiling, constantly stirring until jelly is melted.
Blend cornstarch, and 1/4 cup water until ii is thickened.
Carve lamb and serve sauce separately.