Meats: Peppered Leg of Lamb with Red Currant Sauce

1 leg of lamb, 5-6 pounds
16 oz. roughly chopped onion, celery, carrots
1 T black peppercorns, crushed
1 T green peppercorns, crushed
1 sprig rosemary, remove small sprigs from stem
2 garlic cloves, crushed
2 garlic cloves, slivered
1 t sea salt
1/4 cup lemon juice
1 T olive oil

Pre-heat oven to 375F.  Mix tog peppercorns, crushed garlic, salt, lemon juice, and oil.  If not already done, remove outer layer of skin from lamb.  Make 6 incisions in the surface of the lamb and insert slivered garlic and small rosemary sprigs.  Rub pepper mixt. over lamb.  Place vegetables in roasting pan and place lamb on top.  Roast until medium rare, about 1 1/2 hours until internal tep reaches 125F). Remove lamb from pan and allow to rest before serving.

Red Currant and Ginger Sauce
1 T all purpose flour
1 can beef or chicken broth (12 oz)
1/4 cup red currant or cranberry jelly
1 T frresh ginger, chopped
Remove excess fat from roasting pan.  Place pan over low heat on stove top and evenly sprinkle flour over the vegetables. Stir constantly to form a roux (thickens).  Add broth, jelly, and ginger, and bring to boil while stirring.  Lower heat and reduce broth until thickened to your taste.  Strain the vegetables and serve.