Pineapple-Mint Glazed Lamb

• 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

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 350u0b0 until desired degree of doneness: about 1 1/2 hours or 140u0b0 (rare); about 2 1/2 hours or 160u0b0 (medium); about 3 hours or 170u0b0 (well done).
5. Transfer roast to a serving platter. Cool slightly. Garnish as desired.

olive oil, vinegar, sherry, garlic, mint flakes, salt, pepper, apple jelly, pineapple

Taken from www.myrecipes.com/recipe/pineapple-mint-glazed-lamb (may not work)