1 leg of lamb
Salt and pepper to taste
1/2 cup grape juice
1/2 cup currant jelly
1/2 cup catsup
1/2 teaspoon marjoram
Sprinkle lamb with salt and pepper. Place on rack in shallow roasting pan. Bake at 325 degrees F for 30 to 35 minutes per pound or until meat thermometer registers 175 degrees F for medium doneness.
Combine juice, jelly, catsup and marjoram in small saucepan. Heat, stirring, until jelly is melted. Brush jelly mixture over lamb occasionally during last hour and 30 minutes of roasting time.
Heat remaining sauce; serve with lamb. Garnish with parsley and lemon wedges.
Yield: 6 to 8 servings