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. ---------------------------------------------------------------------------
Nutrition
Ingredients
