| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Lamb |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dry sherry |
| 1/2 |
c |
Reduced-calorie ketchup |
| 1/3 |
c |
Red currant jelly, melted |
| 1/2 |
t |
Dried whole marjoram |
| 8 1/2 |
lb |
Leg of lamb |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Pepper |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Preheat oven to 325 oF. Combine first 4 ingredients in a bowl; stir
well, and set aside. Trim fat from lamb, and sprinkle with salt and
pepper. Place lamb on a broiler rack coated with cooking spray; place
rack on a broiler pan. Brush lamb with sherry mixture. Bake at 325 oF
for 2 hours and 15 minutes or until meat thermometer registers 140
(rare) or until desired degree of doneness, basting occasionally with
sherry mixture. Remove lamb from oven, and let stand 10 minutes before
slicing. Yield: 16 (3 oz) servings. Per serving: 3 P/M. Recipe by:
Weight Watchers Magazine, December 1996 Posted to MC-Recipe Digest by
Dewayne & Judy Caple <Date: Monday, April 06, 1998 11:04 PM on Apr 6,
1998
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