Spiced Holiday Leg of Lamb

Servings: 8

• 1 Leg of Cedar Springs Lamb (6-9 lbs.) 
• 2 Tablespoons whole cloves 
• 1 Jar (1lb.) spiced whole crab apples or 1 lb. of canned chunk 
pineapple, plus maraschino cherries as an additional garnish 
• 1 Can (lb.) pear halves 
• 2 Tablespoons cornstarch 
• 1/2 Teaspoon allspice 

Place lamb on rack in shallow roasting pan. Stud with cloves (about every 1 to 1-½ inches) and bake in a preheated oven at 325º F for 1 Hr.

Meanwhile, drain crab apples or pineapple and pears, reserving 1 cup of syrup from each. In saucepan, mix together cornstarch and allspice. Slowly add reserved syrups to mixture. Cook, stirring constantly, until glaze is thickened and clear. Drain meat drippings from lamb. If desired, pour 1/2 cup glazed over lamb. Bake 30-60 minutes longer, or until meat thermometer registers 140º F for rare or to desired degree of doneness. 

Allow 25 minutes per pound total cooking time Let roast rest approximately 20 minutes before serving. Heat additional glaze, pour over lamb ( or entire glaze recipe may be served as a sauce on the side.) Garnish with red leaf lettuce, pears and crab apples.