Trim fat from lamb. Cut small slits in surface of lamb; insert garlic slivers. Place lamb, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in preheated oven at 325° F for 15 to 20 minutes per pound or until meat thermometer registers 145° F to 150° F for medium-rare. Meanwhile, in a small saucepan stir together jelly, lemon peel, lemon juice, ginger root, salt, mustard, and pepper. Heat through; keep warm. Brush roast with jelly mixture several times during the last 30 minutes of cooking. Let roast stand for 15 to 20 minutes before carving.

Nutrition facts per serving: 204 calories, 7g total fat, 84 mg cholesterol, 156 mg sodium