Roast Leg Of Lamb With Red Currant Jelly Gravy

• 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

1. Crush juniper berries with mustard, pepper, 2 teaspoons salt and 2 teaspoon water. Spread on lamb.
2. Place lamb, fat side up on rack in open roasting pan.
3. Roast 1 1/2 to 2 1/2 hours in 325f oven. Roast until internal temperature reaches 145f for rare, 160f for medium.
4. Pour pan juices into 2 cup measure: let stand until fat separates, then remove fat and discard.
5. 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.
6. In saucepan over medium heat add measured liquid, and jelly and cook until boiling, constantly stirring until jelly is melted.
7. Blend cornstarch, and 1/4 cup water until ii is thickened.
8. Carve lamb and serve sauce separately.

berries, mustard, pepper, salt, water, lamb, red currant, cornstarch

Taken from www.food.com/recipe/roast-leg-of-lamb-with-red-currant-jelly-gravy-514269 (may not work)