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Leg of Lamb Flavoured with Juniper Berries

lamb

4 pounds leg of lamb
2 tablespoons dried juniper berries; crushed
1/4 cup softened butter
pepper
3 tablespoons cognac
1 small onion; chopped
1 clove garlic; minced
1 cup chicken stock

Using sharp knife, remove fell and excess fat from lamb. Cut slit along length of lamb and insert 1 tablespoon of the juniper berries. Combine 2 tablespoons of the butter, remaining juniper berries and pepper to taste; spread over lamb. Place on greased rack in shallow roasting pan; roast in 325 F oven for 25 to 30 minutes per pound or until meat thermometer registers 140 F for rare or 160 F for medium. Transfer meat to hot platter. Skim fat from pan, leaving drippings in pan. In small saucepan, warm cognac slightly; carefully ignite and pour over lamb. Keep warm. In small skillet, melt remaining butter over medium heat; cook onion and garlic for about 4 minutes or until softened. Scrape into roasting pan and pour in stock; bring to boil, scraping up brown bits from bottom of pan. Simmer over medium heat for 5 to 7 minutes or until sauce is reduced and slightly thickened; strain. Season with salt and pepper to taste; serve hot over sliced lamb. Serve with ratatouille Niçoise, green beans garnished with bacon and steamed new potatoes.

Contributor: Canadian Living Magazine (October, 1997)

Yield: 6 servings

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