Right near the time when the leaves started falling, the air began to be cool, crisp, the autumn "Indian Summer" time was settling in. My favorite time of year - I was talking with my mother about lamb. Unbeknownst to why this topic came up - possibly because I don't remember really ever having it as a kid growing up. She told me that she tried to cook it once or twice, but we as kids never liked it - cried when we found out it was a baby animal. I laughed. Heck, I've had lamb many times, both in restaurants, and cooked it. But very rare. So i took it as a challenge to my mother to make a leg of lamb. Much to my surprise - she was up to the challenge, the sport she is. She not only got the lamb, but researched, and spent a number of tedious hours roasting it. And the result was spectacular. Here's a loosely re-interpreted recipe I gathered from that experience:

1 boneless short leg of lamb, rolled & tied (about 4 lbs.)
2 sprigs fresh rosemary, chopped
1 cup grape jelly (or marmalade)
3 large cloves garlic, sliced
Salt & Pepper
2 tsps fresh basil finely chopped
1/2 cup red wine
1/2 cup balsamic vinegar

Make tiny slits in lamb with paring knife, insert garlic slices. Place lamb in marinade of rosemary, jelly, lime juice, red wine, vinegar, and basil. Marinade for a few hours. Just prior to cooking, preheat oven to 475°F. Remove lamb from marinade, season with salt and pepper, and place in a roasting pan and cook uncovered for 10 minutes at 475°F. Baste with drippings and left over marinade. Reduce heat to 400°F and continue cooking and basting for another 40 minutes or until the roast reaches an internal temperature between 140°F - 150°F depending how you like it.