Serves: 5

A simple glaze brushed onto the meat promotes browning and adds flavor. Some easy choices:

Zesty Garlic Glaze

Combine 1 tablespoon paprika, 1/2 teaspoon dried basil leaves, 3 minced garlic cloves, 1/3 cup water, 1/3 cup dry sherry, 2 tablespoons oil and 2 tablespoons soy sauce. Brush lamb with glaze every 30 minutes during roasting.

Jelly Glaze

Melt 3/4 cup mint or apricot preserves over low heat. Brush glaze on lamb during last hour of roasting.

Herbed Jelly Glaze

Melt 3/4 cup currant jelly and stir in 1 tablespoon melted butter, 1 tablespoon cider vinegar and 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon leaves. Brush glaze on lamb during last hour of roasting.

Plum-Good Glaze

In blender container, combine a drained 16-oz. can (2 cups) pitted purple plums plus 1/4 cup liquid from the can, 2 tablespoons lemon juice, 1 tablespoon soy sauce, 1 teaspoon dried basil leaves and 1 teaspoon Worcestershire sauce. Blend at medium speed until smooth. Brush lamb with glaze every 30 minutes during roasting.

Sweet-n-Spicy Glaze

Combine 1/4 cup firmly packed brown sugar, 11/2 teaspoons salt, 1/2 teaspoon dry mustard, 1/2 teaspoon chili powder, 1/4 teaspoon ginger, 1/4 teaspoon cloves, 1 minced garlic clove and 1 tablespoon lemon juice. Brush glaze on lamb during the last hour of roasting.

More Recipes from the Cook'n with Pillsbury Cookbook:
Apricot-Glazed Lamb Chops
Au Gratin Potatoes and Ham
Autumn Pork Roast Dinner
Baked Ham
Baked Ham with Orange-Mustard Glaze
Baked Ribs and Sauerkraut
Beer and Bratwurst
Braised Pork Chops with Cream Gravy
Breaded Pork Chops
Broiled Lamb Chops
Broiled Lamb Chops with Mint Sauce
Brown Sugar Glaze for Ham
Butterflied Leg of Lamb with Rosemary and Thyme
Caribbean Jerk Marinade
Caribbean Pork Tenderloins
Chinese Barbecued Ribs
Chinese Sweet-and-Sour Pork
Chunky Skillet Sausage Stew
Citrus-Ginger Marinade
Cook's Note: Buying Lamb
Cook's Note: Carving a Pork Loin Roast
Cook's Note: Carving a Whole Ham or Leg of Lamb
Cook's Note: Glazes for Lamb Roasts
Cook's Note: No More Overcooked Pork
Cook's Note: Tips for Broiling Chops
Cook's Note: Tips for Grilling Chops
Cook's Note: Tips for Roasting Pork or Lamb
Cook's Note: Tips for Stir-frying Pork or Lamb
Country Breaded Pork Chops
Cranberry-Glazed Ham Loaf
Creamy Mustard Sauce
Crown Roast of Pork
Deluxe Barbecue Sauce
Fennel-Garlic Pork Roast
Fusilli with Fiery Tomato Sauce and Sausage
Glazed Apples and Canadian Bacon
Golden Pork Chow Mein
Grilled Ham Slice with Pineapple Salsa
Grilled Stuffed Pork Chops
Honey-Mustard Pork Tenderloin
Honey-Mustard Rib Glaze
Hot Ham and Swiss on Rye
Jelly Glaze for Lamb
Lamb Kabobs with Couscous
Lamb Patties
Lamb Pita Burgers
Lamb Roast
Lamb Simmered with Tomatoes and Onion
Lamb and Asparagus Stir-Fry
Lime-Marinated Pork with Citrus Salsa
Maple-Glazed Pork Chops
Maple-Mustard Country-Style Ribs
Mu Shu Pork
Pasta Carbonara
Peppered Pork Pitas with Garlic Sauce
Petite Rack of Lamb
Pineapple Glaze for Ham
Pork Chop Dinner with Bacon and Cider Gravy
Pork Cutlets with Southwestern Sauce
Pork Loin Chops with Fresh Tomato Relish
Pork Roast
Pork Roast and Vegetables with Brown Gravy
Red Wine and Oregano Marinade
Roast Pork with Garlic Pepper Crust
Rosemary Roasted Pork Tenderloin
Savory Grilled Pork Chops with Fruit Salsa
Shredded Pork Tacos
Slow-Cooked Barbecued Pork on Buns
Southern-Style Barbecued Ribs
Spareribs on the Grill
Spice-Rubbed Pork Chops
Spicy Raisin Sauce
Spinach and Sausage Phyllo Bake
Stuffed Apple-Glazed Pork Chops
Timetable for Roasting Fresh Pork
Timetable for Roasting Lamb
Timetable for Roasting Smoked Pork
Twenty-Minute Cassoulet
Very Berry Picnic Ham
Wine Marinade for Pork Roast