1 (3 to 4 pound) leg of lamb
1/2 teaspoon crushed rosemary
1/2 teaspoon salt
1/8 teaspoon pepper
1 (10 1/2 ounce) can condensed consomm?
1/2 cup peach preserves
2 tablespoons lemon juice
1 small clove garlic, minced
1 tablespoon cornstarch
1 tablespoon water

Pierce lamb in several places; insert rosemary. Sprinkle meat with salt and pepper. Place fat side up in shallow baking pan. Roast at 325 degrees F until done, 30 to 35 minutes per pound.

Spoon off fat from lamb.

Combine consomm? preserves, lemon juice and garlic; pour over meat for last hour of baking. Baste every 15 minutes. Remove meat to heated platter.

To thicken sauce, blend cornstarch and water until smooth; slowly stir into sauce. Cook, stirring until thickened. Serve with lamb.

Makes 4 servings with enough leftover for a second meal.