Ed asner's sweet and sour leg of lamb

1 Servings

Ingredients

Quantity Ingredient
1 Leg of lamb; butterflied,
Boneless (6-8 lbs.)
½ cup Pineapple preserves
⅓ cup Vinegar
¼ cup Soy sauce
¼ cup Brown sugar
1 teaspoon Salt
¼ teaspoon Liquid smoke
2 tablespoons Cornstarch
¼ cup Cold water

Directions

Put butterflied leg of lamb on rack of roasting pan and place in preheated 325-degree oven. Combine all ingredients except cornstarch and water in saucepan over low heat. Stir cornstarch into cold water until smooth, then add to saucepan, stirring constantly. Cook and stir until mixture comes to a boil. Allow to simmer 3 minutes, or until thickened and clear. Baste lamb with sauce every 10 to 14 minutes through roasting time (1½ hours, or until meat thermometer registers 170 degrees for medium doneness). Serves 6 to 8.

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