¾ teaspoon dried rosemary, crushed
½ teaspoon garlic powder
1 4-to-5 pound leg of lamb
1/3 cup sugar
1/3 cup vinegar
3 tablespoons light corn syrup
2 inches stick cinnamon
½ teaspoon whole cloves
¼ teaspoon ground ginger
3 medium apples, cored and sliced
½ cup packed brown sugar
1/3 cup frozen orange juice concentrate, thawed
2 teaspoons prepared mustard
¾ teaspoon ground cinnamon
1. Rub rosemary and garlic powder over meat.
2. Place lamb on rack in roasting pan. Roast, uncovered, in 325o oven 2 ½ hours or till meat thermometer registers 160o (medium doneness).
3. In skillet combine sugar, vinegar, 3 tablespoons water, corn syrup, stick cinnamon, cloves, and ginger.
4. Bring to boiling; cover and simmer 4 minutes. Add apple slices; set aside. For glaze, combine brown sugar, juice concentrate, reserved liquid, mustard, and ground cinnamon.
5. Remove roast from oven. Cut 3 inch slits in tip of roast. Insert halved apple slices in slits. Spoon some glaze over meat.
6. Roast meat 20 minutes more, spooning glaze over once or twice. To serve, arrange remaining apple slices on platter with roast; drizzle any remaining glaze over meat. Serves 10
