| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
Leg of lamb; butterflied, |
|
|
Boneless (6-8 lbs.) |
| 1/2 |
c |
Pineapple preserves |
| 1/3 |
c |
Vinegar |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Brown sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Liquid smoke |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Cold water |
INSTRUCTIONS
Put butterflied leg of lamb on rack of roasting pan and place in
preheated 325-degree oven. Combine all ingredients except cornstarch
and water in saucepan over low heat. Stir cornstarch into cold water
until smooth, then add to saucepan, stirring constantly. Cook and
stir until mixture comes to a boil. Allow to simmer 3 minutes, or
until thickened and clear. Baste lamb with sauce every 10 to 14
minutes through roasting time (1 1/2 hours, or until meat thermometer
registers 170 degrees for medium doneness). Serves 6 to 8.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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