1 tablespoon olive oil
1 tablespoon sesame oil
1/3 cup rice wine vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar, packed
1/4 teaspoon ground ginger
1 teaspoon grated orange peel
1 clove garlic, finely chopped
3 pounds American Lamb shoulder roast, boned and tied
Servings: 8
1. In 9 x 13-inch baking dish, combine Oriental Marinade ingredients. Coat lamb with marinade. Cover and refrigerator for 24 hours, turning lamb occasionally.
2. Place on rack in roasting pan. Roast at 325ºF for about 1-1/4 hours or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees. Slice.
3. Serve with Rice Pilaf.
1 tablespoon sesame oil
1/3 cup rice wine vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar, packed
1/4 teaspoon ground ginger
1 teaspoon grated orange peel
1 clove garlic, finely chopped
3 pounds American Lamb shoulder roast, boned and tied
Servings: 8
1. In 9 x 13-inch baking dish, combine Oriental Marinade ingredients. Coat lamb with marinade. Cover and refrigerator for 24 hours, turning lamb occasionally.
2. Place on rack in roasting pan. Roast at 325ºF for about 1-1/4 hours or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees. Slice.
3. Serve with Rice Pilaf.
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