Peach Glazed Leg of Lamb

Yield: 4 servings with enough leftover for a second meal

Ingredients

• 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 consommé
• 1/2 cup peach preserves
• 2 tablespoons lemon juice
• 1 small clove garlic, minced
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions

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