Grandma's Lamb and Mint Jelly

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In her own words:
  1. Puncture holes in the lamb then put thinly sliced pieces of garlic and rosemary in the holes.
  2. Squeeze lemon juice from lemons all over the lamb.  Then sprinkle salt, pepper, cumin, cinnamon, garam masala and either turmeric or curry powder.  Lemon juice will help the spices to adhere to the lamb.  Any other spice which you might consider as middle eastern.
  3. Bake at 350 in the oven. 15-20 minutes per pound. After you take it out of the oven, let it rest for about 15 to 20 minutes.
  4. For the mint jelly, not jello but in the jam and preserve aisle,a  jar of mint jelly should be there.
And here's the jelly we got (might not the same as hers):


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