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Leg of Lamb

1 leg of lamb (approx 4-6 lbs)
1/2 cup catsup
salt and pepper to taste
1/2 tsp. marjoram leaves
1/2 cup dry sherry
1/2 cup fresh Parsley
1/2 cup mint jelly
orange wedges

Sprinkle the lamb with salt and pepper. Place on rack in a shallow
roasting pan. Roast in 3250 oven for 2-1/2 hours or until medium
doneness. Combine the sherry, jelly, catsup and marjoram in a small
saucepan and heat, stirring until jelly melts. Brush on lamb
occasionally during last 30 minutes of roasting time. Heat remaining
sauce and serve with lamb. Garnish with parsley and orange wedges.

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