Kat's Leg of Lamb with Peach Glaze
1 4 or 5 pound leg of lamb, boned, rolled and tied
1 clove garlic, cut into slivers
2 tablespoons vegetable oil
Glaze:
2 medium peaches, extra ripe, peeled
1/2 cup cooking sherry
1/2 cup brown sugar
4 tablespoons margarine
2 tablespoons cornstarch
1/2 teaspoon allspice
2 tablespoons water
Trim excess fat from lamb. Cut small slits in surface of the lamb; insert garlic
slivers. Rub lamb with vegetable oil. Place leg on a roasting rack in roasting
pan. Preheat oven to 450F. Roast leg for 15 minutes; reduce temperature to 325F
and continue roasting until meat thermometer reaches 150F in the thickest
portion of the leg. Brush roast with glaze last 20 minutes of cooking, or when
the meat thermometer reaches approximately 135F. Let roast stand for 20 minutes
before carving. Makes 20 3 ounce servings. While lamb is roasting, prepare
glaze.
Glaze:
In a small bowl, crush peach with a potato masher until mushy. In 2 quart
saucepan; add peach, sherry, brown sugar, margarine, cornstarch, allspice and
water. Stir until cornstarch dissolves; stir over medium heat until slightly
thickened and smooth.
Deng Xiaoping, purged Chinese leader, restored to power as "Gang of
Four" is expelled from Communist Party (July 22-77).