Traditional Lamb with Emerald Mint Sauce

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

Emerald Mint Sauce

  • 3 to 4 kiwi fruit
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar
  • 3 tablespoons finely chopped fresh mint


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

Yield: 8 servings; about 1 cup Emerald Mint Sauce