Serves : 6
Ingredients :
3 lbs Lamb Shoulder 1.5 kg
1/2 tsp Dried Sweet Basil 1 ml
1/2 cup Red Currant Jelly 125 ml
1/4 cup Lemon Juice 50 ml
2 tbsp Grated Lemon Rind 10 ml
1/2 tsp Salt 2 ml
Directons :

Place roast, fat side up in shallow roasting pan. Insert meat thermometer, if being used, in centre of roast. Be sure that tip is not resting on bone; sprinkle sweet basil over and roast, uncovered, in pre-heated 325°F (160°C) oven for 1-1/2 hours.

Combine remaining ingredients; drain drippings from pan; pour jelly mixture over lamb and continue roasting and basting for about 15 minutes or until thermometer reads 180°F (85°C).