| 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 |
ts |
Dried whole marjoram |
| 8 1/2 |
lb |
Leg of lamb |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
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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