Served as main course. Non-vegetarian dish. Speciality: Easter Dinner Recipes

1 (3 to 4 pound) leg of Lamb

1/2 teaspoon crushed Rosemary

1/2 teaspoon Salt

1/8 teaspoon Pepper

1 (10 1/2 ounce) can condensed Consomme

1/2 cup Peach preserves

2 Tablespoons Lemon juice

1 small Clove Garlic, minced

1 Tablespoon Cornstarch

1 Tablespoon Water

Pierce lamb in several places; insert rosemary. Sprinkle meat with salt and pepper. Place fat side up in shallow baking pan. Roast at 325 degrees F until done, 30 to 35 minutes per pound. Spoon off fat from lamb. Combine consommé, preserves, lemon juice and garlic; pour over meat for last hour of baking. Baste every 15 minutes. Remove meat to heated platter. To thicken sauce, blend cornstarch and water until smooth; slowly stir into sauce. Cook, stirring until thickened. Serve with lamb.

Serves: 4

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