1 leg of lamb
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/4 teaspoon pepper
1/2 cup currant or other tart red jelly
1 tablespoon lemon juice
1 lemon, thinly sliced

Place lamb on rack in shallow roasting pan. Sprinkle with salt, mustard, ginger and pepper. Roast in a 325 degree F oven about 20 minutes to the pound.

Blend jelly with lemon juice and brush the mixture over the lamb; arrange lemon slices across the top and continue roasting for 1/2 hour or until meat thermometer registers 145 degrees F for lamb that is rare or done to taste.

Serves 6 to 8.