Leg of Lamb with Lemon Glaze
A delicious Sunday meal or main course for a dinner party.
Leg of Lamb with Lemon Glaze
Leg of Lamb
1 boneless American Leg of Lamb (4 to 6 lbs.)
Lemon Pepper, to taste
2 tbsp. fresh Rosemary or
2 tsp. dried Rosemary (crushed)
Lemon Glaze
1 tbsp. Cornstarch
1 packet Artificial Sweetener
3/4 cup Water
1 clove Garlic (crushed)
3/4 cup Lemon Juice
1 tbsp. grated Lemon Peel
Begin cooking Lamb:
  1. Preheat the oven to 325°.
  2. Place the Leg of Lamb on a rack in a shallow pan.
  3. Sprinkle with Lemon Pepper and Rosemary.
  4. Bake for 25 min. per pound (about 2 hours.)
  5. While Lamb is baking, prepare the glaze.

Finish Cooking & Basting Lamb:
  1. At the end of the initial 2-hour roasting time, remove the lamb from the oven and drain.
  2. Brush with the Lemon Glaze and return to the oven.
  3. Continue baking and basting for 30 min. (or until a meat thermometer registers 145-150 degrees.)
  4. When done, remove from oven and let stand, covered for 15-20 minutes.
Prepare Lemon Glaze
  1. In a small sauce pan, blend Cornstarch and Artificial Sweetener
  2. Gradually stir in the Water and mix until smooth.
  3. Add the crushed Garlic and cook over LOW heat until thickened and clear.
  4. Stir in Lemon Juice and Lemon Peel and simmer about 1 minute, stirring often.
  5. Remove from heat and set aside.
Recipe courtesy of: