Easter Lamb?

I've never done and Easter leg of lamb before. Mom was big into Easter ham - only time she would do an orange glaze on it. Or turkey because after all turkey is the all occasion special dinner.
So I'm looking for lamb recipes and the one in the Lion House Cookbook seems to be the most popular - garlic and rosemary served with mint sauce. The only variation on that seems to be in some cases, add white wine (which of course would be dropped from an LDS recipe).
On Oprah I found a morrocan recipe that includes cinnamon and has a great couscous recipe with it. However, I already bought new potatoes and asparagus and I really ought to get the mint jelly in the frig used. Maybe the morrocan recipe for another night.

Anyway, I did find a recipe for lamb that had no spices but has you baste the lamb with currant jelly.

So, do you think that the garlic and rosemary thing would work with the basting with currant jelly? Would you skip the basting if you planned to serve with mint jelly (which the kids don't like which is why I'm thinking the currant)?