A new recipe for Easter

This time I wanted to do something just a bit different. We won't discuss jewelry, clothes or stones this time.

With Easter upon us I thought I would share a wonderful Native American recipe for Lamb, complements of Burning Tree Native Grill.

I have fixed this on more than one occasion with rave reviews. So give it a try and enjoy.

Burning Tree Roast Leg of Lamb

1pc. leg of lamb (6 lbs.)
salt and pepper to taste
2-4 cloves of garlic
1 can of beef consume
1 soup can of water
2 T. vinegar
1 pc. onion, sliced
basting sauce
1 cup catchup
1 cup burgundy wine
1 cup wild berry jelly: see note

Rub leg of lamb with salt, pepper and crushed garlic. You may substitute powdered garlic if you wish. Add consume, water, vinegar and onion slices to roasting pan. Insert meat thermometer to thickest part of lamb.
Put lamb in preheated 450 degree oven and bake for 15 minutes. Baste with sauce and reduce heat to 350 degrees, continue roasting and basting until thermometer registers 145 to 150 degrees for medium rare, 160 to 170 for well done. Serve on warmed platter with watercress. Drippings may be reduced if necessary and passed in a gravy boat.

Chefs note: huckleberry, service berry or current jelly or jam can be used.
Serves 8-10.

Let me know if you enjoy the recipe !!
Happy Easter.
Gayla