1 leg of lamb, 7-8 lbs.
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/8 tsp. pepper
1 C. dry white wine
1 jar red currant jelly
1/2 tsp. dried rosemary
1/2 tsp. Dijon mustard
1 Tbsp. flour
3 Tbsp. water
1. Score fat on leg of lamb. Combine 1/2 tsp rosemary, thyme and pepper. Rub into cuts in fat. Place lamb in roasting pan. Pour warm water into pan. Insert meat thermometer into thickest part of lamb, not touching bone. Roast at 325 degrees until thermometer reaches 135 degrees, or to desired doneness.
2. While lamb is roasting combine red currant jelly, 1/2 tsp. rosemary and dijon mustard in small saucepan. Stir together over low heat until jelly is melted. During last hour of roasting time, baste lamb frequently with jelly mixture.
3. When lamb is cooked, remove to platter and keep warm. Pour drippings into measuring cup. Skim off fat and measure 1 C. drippings into small saucepan. Combine flour and water in jar with tight fitting lid; shake. Stir into drippings. Cook over medium heat until thickened. Season with salt and pepper, if desired. Serve with roast.