Pineapple-Mint Glazed Lamb

Name: Pineapple-Mint Glazed Lamb
Ingredients: 1/2 cup olive oil; 1/4 cup vinegar; 1/4 cup dry sherry; 2 cloves garlic, crushed; 2 teaspoons dried mint flakes; 2 teaspoons salt; 2 teaspoons pepper; 1 (5- to 6-pound) leg of lamb; 1 (10-ounce) jar mint-flavored apple jelly; 1 (8 1/4-ounce) can crushed pineapple, undrained

10 ingredients

5 steps

Ingredients

1/2 cup olive oil
1/4 cup vinegar
1/4 cup dry sherry
2 cloves garlic, crushed
2 teaspoons dried mint flakes
2 teaspoons salt
2 teaspoons pepper
1 (5- to 6-pound) leg of lamb
1 (10-ounce) jar mint-flavored apple jelly
1 (8 1/4-ounce) can crushed pineapple, undrained

Directions

1

Combine first 7 ingredients in a small mixing bowl, and mix until well blended.
2

Remove the fell (tissue-like covering) from roast with a sharp knife. Place roast in a 15- x 10- x 1-inch jellyroll pan; pour marinade over roast. Marinate 2 hours, turning roast every 30 minutes.
3

Line a shallow roasting pan with aluminum foil; lightly grease rack of roasting pan. Place roast, fat side up, on rack. Insert meat thermometer, if desired, being careful not to touch bone or fat.
4

Combine jelly and pineapple in a small saucepan. Cook over low heat until jelly dissolves. Baste roast frequently with jelly mixture. Bake at 350° until desired degree of doneness: about 1 1/2 hours or 140° (rare); about 2 1/2 hours or 160° (medium); about 3 hours or 170° (well done).
5

Transfer roast to a serving platter. Cool slightly. Garnish as desired.