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1. Heat a medium skillet over medium-low heat. Place
the bacon in the pan and cook until some of the fat
is rendered but the bacon has not browned. Drain bacon
on paper towels.
2. Rub the lamb with salt and pepper, garlic, and oregano. Allow lamb to reach room temperature and
let stand for 1 hour. Preheat oven to 350° F.
3. Place lamb in a heavy roasting pan. Arrange bacon
over top of lamb in a crisscross pattern. Top with the
onion slices. Cook 15 minutes.
4. Remove lamb from oven, and spread the currant jelly
on top of the bacon and onions.
5. Return to oven and baste every 20 minutes with the
pan drippings. Continue cooking until an instant-read
thermometer inserted in the thickest part reads 135°F, about 2 hours. If the pan juices evaporate,
add some water to the roasting pan. Transfer the lamb
to a platter. Serve with pan juices and currant jelly.
For pan sauce: Use the pan drippings as a "pan gravy" by adding a bit of flour (and perhaps a little water) to make a thicker gravy for your gravy boat. |
