1 (4 or 5 lb.) leg of lamb, boned, rolled & tied (BRT)
1 clove garlic, cut into slivers
2 tbsp. vegetable oil

Trim excess fat. Cut small slits in surface of the lamb; insert garlic slivers. Rub lamb with vegetable oil. Place leg on a roasting rack in roasting pan. Preheat oven to 450 degrees. Roast leg for 15 minutes; reduce temperature to 325 degrees and continue roasting until meat thermometer reaches 150 degrees in the thickest portion of the leg. Brush roast with glaze last 20 minutes of cooking, or when the meat thermometer reaches approximately 135 degrees. Let roast stand for 20 minutes before carving. Makes 20 (3 ounce) servings.

While lamb is roasting, prepare glaze.

GLAZE:

1 (16 oz.) can cling peach halves in juice or light syrup
1/2 c. cooking sherry
1/2 c. brown sugar
4 tbsp. butter
2 tbsp. cornstarch
1/2 tsp. allspice
1 tbsp. lemon peel, grated (or 8 to 10 drops oil of lemon)

Drain juice in 2-quart saucepan; add sherry, brown sugar, butter, cornstarch, allspice and lemon. Stir until cornstarch dissolves; stir over medium heat until slightly thickened and smooth.