Directions

1. For glaze: In a heavy medium saucepan, bring cider to boiling; reduce heat. Simmer, uncovered, until cider measures 1/2 cup, about 1 hour (watch carefully near the end of cooking time as mixture may begin to foam.)
2. Preheat oven to 325 degree F Trim fat from meat. Place meat on a rack in a shallow roasting pan*. Insert an oven-going meat thermometer. The thermometer should not tough bone. Brush half of the cider glaze on the surface of the meat.
3. Roast, uncovered, in a 325 degree F oven. For medium rare, roast for 3/4 to 1 hour or until meat thermometer registers 140 degree F. Brush meat with remaining glaze about halfway thorough roasting (if glaze thickens too much, warm gently in a small saucepan or in the microwave). Cover with foil and let stand 15 minutes. The temperature of the meat after standing should be 145 degree F. (For medium, roast 1 to 1-1/2 hours or until meat thermometer registers 155 degree F. Cover; let stand for 15 minutes. The temperature of the meat after standing should be 160 degree F.)
4. Pour pan juices (which will include the cider glaze) into a container**. Skim fat from top and serve cider juices with the lamb. Makes 6 servings.