Traditional Lamb with Emerald Mint Sauce

1 (4 pound) leg of lamb
1/4 cup red currant jelly

Place meat fat side up in roasting pan. Bake at 350 degrees F (180 degrees C) for 20 to 25 minutes per pound. Brush regularly with warmed red currant jelly. Serve hot or cold.

Serves about 8.

Emerald Mint Sauce:
3 to 4 kiwi fruit
1 teaspoon lemon juice
1 teaspoon sugar
3 tablespoons finely chopped fresh mint

Peel fruit and mash well or place in food processor or blender until just pureed. Stir in lemon juice, sugar and mint and serve with hot or cold lamb.

Makes about 1 cup.