| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 8 | – 10 servi | |
INGREDIENTS
| 4 | lb | Lamb crown roast |
| 1/4 | c | Lemon marmalade |
| 2 | T | Sherry |
| 2 | T | Chopped gingerroot |
| 2 | t | Minced garlic |
| 2 | t | Djon mustard |
| 2 | t | Low sodium soy sauce |
| 2 | t | Sesame oil |
| 1 | t | Grated lemon rind |
| 1 | Mango, peeled and finely | |
| diced | ||
| 1/2 | c | Finely diced red onion |
| 1/2 | c | Finely diced cucumber |
| 2 | T | Lime juice |
| 1/2 | t | Grated lime rind |
| 1/4 | t | Cumin |
INSTRUCTIONS
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 350F (180C) oven for 2 21/2 hours or until meat thermometer registers 160F or (70C) 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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