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Categories:Viewed: 55 - Published at: 5 years ago
Ingredients
- 2 kg lamb shoulder
- 2 tablespoons Dijon mustard
- 1/4 cup red currant jelly
- 1 garlic clove, crushed
- 2 teaspoons oil
- 2 teaspoons soy sauce
Method
- Trim excess fat from lamb.
- Combine mustard, jelly, garlic, oil, and say sauce.
- Brush glaze over lamb.
- Place lamb on rack over a baking dish.
- Add about 0.5 cup water to baking dish.
- Bake in a moderate oven, 180°F, basting frequently with pan juice for 1.5 hours or until done as desired.
- Stand keeping warm for 10-15 minutes.
- Serve glazed lamb with gravy.
