To be considered "lamb", the animal cannot be over 12 months old. Most lamb making it to the grocery shelves is only 6 months old. We recommend cooking lamb to only "medium" as overcooking may cause undesirable odors which under cooking do not create.
Let's get started... Begin by collecting the following:
1/2 cup apple jelly
1 tsp fresh rosemary
1 tbs fresh lemon juice
1/2 tsp fresh ground black pepper
Roast lamb as usual, but not over an internal temperature of 150°. While the lamb is cooking, combine all ingredients in a saucepan and heat until the sugars are dissolved. Stir constantly. Baste lamb with the Apple Rosemary Glaze during the last 30 minutes of cooking.