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Grandma Me's Clove-Studded Leg of Lamb

"My grandmother's gentle lamb melts for your mouth and the gravy is terrific on mashed potatoes or rice. This version stands alone, no need for mint jelly."

Ingredients :

1 (6 pound) bone-in leg of lamb, trimmed
1 tablespoon entire cloves
1 (12 ounce) can apricot nectar
1 teaspoon salt
1 pinch black pepper
1/4 teaspoon soy sauce
four slices lemon, for garnish
2 teaspoons cornstarch
half cup water
1 cube vegetable bouillon, crushed

Instructions :

Prep : 15M	Cook : 8M	Ready in : 3H

Preheat oven to 325 levels F (one hundred sixty five stages C).
Using a sharp knife, cut thru the narrow quit of the lamb leg about 3 inches from the end. Cut through the meat around the bone. Remove and discard this piece, leaving smooth uncovered bone. You can be capable of have your butcher try this for you. Stick cloves into the lamb leg in an excellent sample, then location into a shallow, metallic roasting pan.
Bake in preheated oven for two hours, then drain off fats and drippings. Whisk together apricot nectar, salt, pepper, and soy sauce in a small bowl; pour over lamb leg. Return the lamb to the oven, and bake till a meat thermometer inserted into the thickest part registers one hundred sixty levels F (71 levels C) for medium-nicely doneness, basting frequently. Top the roast with lemon slices, and bake five mins longer.
Remove the lamb to a serving platter, and cowl with aluminum foil. Allow to rest 10 to 15 minutes before cutting. Meanwhile, place the roasting pan at the range over medium warmth. Dissolve the cornstarch inside the water, and pour into the roasting pan at the side of the bouillon dice. Cook and stir till the bouillon dissolves, and the sauce thickens and clears, about 1 minute. Remove the cloves and lemon slices earlier than cutting the lamb and serving with the sauce.

Notes :

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