INGREDIENTS

INSTRUCTIONS

Pour half the apple juice and half the orange juice into a medium
sized saucepan, bring to a vigorous boil and reduce to 1/4 cup -  about
17 minutes. Remove from the heat and cool.  Pre heat the oven to 325F.
Pour the juice into a flavour injector or  syringe. Put the lamb on a
flat surface and inject all over with small  amounts of the juice. Dust
lamb with the flour, put on a rack in a  roasting pan and roast for 80
minutes. During the roasting time, add  half a cup of water to the
roasting pan to keep the pan drippings  form burning.  While the lamb
is cooking prepare the yams and the chard. After the  lamb has been
cooking for 30 minutes, place the yams in the oven and  bake for 40
minutes. Remove from the oven and remove the flesh from  the skins and
mash. Keep warm until ready to serve. Just before you  make the gravy,
place the chard in a steamer and steam for 5 minutes,  sprinkle with
lemon juice.  Remove the lamb from the roasting pan when done and set
aside. Put  the pan full of cooking juices on the stovetop over medium
heat, pour  in the remaining apple and orange juices and completely
scrape up all  the residues. Strain and pour into a fat strainer jug.
Pour the juices from the strainer into a medium sized saucepan,
stopping when you get to the fat and heat through. Remove from the
heat, stir in the arrowroot slurry, return to the heat and stir until
thickened. Remove from the heat and set aside. To serve: Carve the
lamb into thin slices, put 3 slices on each plate and cover with the
gravy. Spoon a mound of yams and one of chard on the side.  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 610
Calories From Fat: 323
Total Fat: 35.8g
Cholesterol: 177.3mg
Sodium: 153mg
Potassium: 935.5mg
Carbohydrates: 18.7g
Fiber: <1g
Sugar: 14.5g
Protein: 50.1g