Peach Glazed Leg of Lamb


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


  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.

Yield: 4 servings with enough leftover for a second meal

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