1 leg of lamb, 5 to 7 lbs.
Salt and pepper to taste
1 tsp. paprika
1/2 tsp. dry mustard
1 lg. clove garlic, cut into slivers
2 c. Madeira wine or sherry

Make 4 to 5 small slits in lamb with tip of knife; insert slivers of garlic into slits. Rub leg of lamb with mixture of salt, pepper, paprika and mustard. Place lamb fat side up on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of lamb and does not touch bone or rest in fat. Do not add water. Roast uncovered in 325 degree oven until thermometer registers 170 degrees (about 2 1/2 hours for 5 pound roast, about 3 1/2 hours for 7 pound roast). Lamb can also be roasted to 140 degrees (rare) or 160 degrees (medium). After first 40 minutes of roasting, baste with wine until done. Let roast set 15 to 20 minutes after removing from oven, makes carving easier. Serve with Hot Minted Fruit if desired. Yields 8 servings.

HOT MINTED FRUIT:

Cook and stir 2/3 cup mint flavored jelly, 2 tablespoons butter and 2 tablespoons lemon juice in 2 quart saucepan until jelly is melted. Stir in a 20 ounce can pineapple chunks, drained and 2 (16 ounce) cans pear halves, drained and cut into fourths; heat over low heat until fruit is hot, about 10 minutes.