DIRECTIONS: Preheat oven to 450 F. Lay the lamb skin-side down & sprinkle with 1 tsp cumin, pepper & thyme. Roll & tie well with string. Season the outside lightly with salt & pepper. Heat 2 Tbsp oil in oven proof pan slightly larger than the lamb. Brown the lamb on all sides. Pour

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Sprinkle the lamb with salt and pepper. Place on rack in a shallow roasting pan. Roast in 3250 oven for 2-1/2 hours or until medium doneness. Combine the sherry, jelly, catsup and marjoram in a small saucepan and heat, stirring until jelly melts. Brush on lamb occasionally during last 30 minutes of

"Tasty and juicy, perfect for a holiday feast."

"'MY MOTHER'S baked leg of lamb, served with gravy and mint jelly, was a masterpiece! Our family always looked forward to having it on Easter Sunday.'"