| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 8 | – 10 servi | |
INGREDIENTS
| 4 | lb | Lamb crown roast |
| 1/4 | c | Lemon marmalade |
| 2 | tb | Sherry |
| 2 | tb | Chopped gingerroot |
| 2 | ts | Minced garlic |
| 2 | ts | Djon mustard |
| 2 | ts | Low sodium soy sauce |
| 2 | ts | Sesame oil |
| 1 | ts | Grated lemon rind |
| 1 | Mango, peeled and finely diced | |
| 1/2 | c | Finely diced red onion |
| 1/2 | c | Finely diced cucumber |
| 2 | tb | Lime juice |
| 1/2 | ts | Grated lime rind |
| 1/4 | ts | Cumin |
INSTRUCTIONS
MARINADE MANGO SALSA Source: Lighthearted Everyday cooking, by: Anne Lindsay Marinade: In a small bowl, combine marmalade, sherry, ginger, garlic, mustard, soy sauce, sesame oil and lemon rind. Place roast in large plastic bag and pour marinade over; tie shut and refrigerate for at least 4 hours or up to 24 hours, rotating bag occasionally. Roast uncovered, in 350*F (180*C) oven for 2 21/2 hours or until meat thermometer registers 160*F or (70*C) and juices run clear when roast is pierced. Let stand for 25 minutes before carving into thin slices. Serve with Mango salsa. MANGO SALSA: source: LightHearted Everyday cooking - pg. 124 by: Anne Lindsay yield: makes about 1 1/2 cups (375ml.) In small bowl, combine mango, onion, cucumber, lime juice, lime rind and cumin. cover and let stand for at least 1 hour or up to 4 hours. Author's note: "It's much better for you than gravy. Papaya can be used instead of mango. Peel cucumber if skin is tough or waxed". My note: try this salsa on fish - sounds like a good one. Posted to JEWISH-FOOD digest V97 #078 by alotzkar@direct.ca (Al) on Mar 6, 1997
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