Glazed Leg of Lamb


  • 1 (8 lb) leg of lamb
  • 3 cloves garlic, slivered
  • 1 tbs fresh rosemary, chopped
  • 1 tbs sage leaves, crushed
  • kosher salt and black pepper to taste
  • 3/4 cup dry sherry
  • 1/2 cup currant jelly
  • 1/2 cup ketchup
  • 1 tsp crushed marjoram

  • Make several slits in the leg of lamb and insert garlic clove slivers.
  • Combine rosemary, sage, salt and pepper and rub generously into meat.
  • Combine sherry, jelly, ketchup and marjoram in a small saucepan, and stir over low heat until heated through. Set aside.
  • Place Lamb on rack in a roasting pan and bake in a preheated 325 degree oven for 20-25 minutes per pound.
  • During the last 1 and 1/2 hours of cooking, baste the lamb frequently with the sherry mixture.
  • Allow lamb to rest for about 15 minutes before slicing.
  • Reheat any remaining sauce and serve with the lamb.

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