| 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
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”