Lemon-ginger lamb-crown roast with mango salsa

8 - 10 servi

Ingredients

Quantity Ingredient
4 pounds Lamb crown roast
¼ cup Lemon marmalade
2 tablespoons Sherry
2 tablespoons Chopped gingerroot
2 teaspoons Minced garlic
2 teaspoons Djon mustard
2 teaspoons Low sodium soy sauce
2 teaspoons Sesame oil
1 teaspoon Grated lemon rind
1 Mango, peeled and finely diced
½ cup Finely diced red onion
½ cup Finely diced cucumber
2 tablespoons Lime juice
½ teaspoon Grated lime rind
¼ teaspoon Cumin

Directions

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 1½ 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@... (Al) on Mar 6, 1997

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