leg of lamb with tangerine sauce
Leg of Lamb with Tangerine Sauce 1 (6 to 9 pound) leg of lamb, bone in or 1 (5 to 7 pound) boneless, rolled and tied 2 cloves garlic, cut into slivers Vegetable oil 1 teaspoon rose...
Ingredients
- 1(6 to 9 pound) leg of lamb, bone in
- 2clovegarlic, cut into slivers
- 1teaspoonrosemary
- 11/2 cups tangerine juice
- 1/2cupgrand marnier
- 1/2cupapricot jam
- 2tablespooncornstarch
- 1/2teaspoondried mint
Directions
- 1
Leg of Lamb with Tangerine Sauce 1 (6 to 9 pound) leg of lamb, bone in or 1 (5 to 7 pound) boneless, rolled and tied 2 cloves garlic, cut in
- 2
In shallow roasting pan, place lamb, fat side up
- 3
With sharp knife, cut slits in lamb
- 4
Insert garlic slivers in slits
- 5
Roast lamb at 325 degrees F for 20 to 25 minutes per pound when using a bone in leg (25 to 30 minutes, if using a boneless leg), or until me
- 6
Allow lamb to stand in a warm place for 15 to 20 minutes before carving
- 7
Meanwhile, in medium saucepan, combine remaining ingredients
- 8
Simmer, stirring constantly, until thickened