Combine wine, sugar, cloves, cinnamon, and lemon peel in a small saucepan. Bring to a boil; reduce heat, and simmer 15 minutes.
Strain mixture, discarding spices and lemon peel. Return strained wine mixture to saucepan. Stir in jelly. Simmer 1 to 2 minutes, stirring occasionally. Serve sauce warm with roast lamb.