Marinated Lamb Roast With Currant Sauce

Ingredients

• Servings: 6
• 1 (4 pound) boneless rolled lamb loin roast
• 1/2 cup soy sauce
• 1/2 cup cooking sherry
• 2 cloves garlic, minced
• 1 tablespoon dry mustard
• 1 teaspoon ground ginger
• 1 teaspoon dried thyme
• 1 (10 ounce) jar currant jelly
• 2 tablespoons cooking sherry
• 1 tablespoon soy sauce

Recipe

Cook Time: 3 hrs

Ready Time: 7 hrs


• place roast in re-sealable plastic bag. in a medium mixing bowl, combine 1/2 cup soy sauce, 1/2 cup sherry, garlic, mustard, ginger and thyme. pour marinade in bag, and seal. place the bag in a large bowl, and refrigerate for at least 3 hours.
• preheat oven to 325 degrees f (165 degrees c).
• place roast in a medium roasting pan. roast the lamb with marinade uncovered at in preheated oven for 2 1/2 to 3 hours, or until internal temperature reaches 170 degrees f on a meat thermometer . baste hourly during cooking. serve with currant sauce.
• to make currant sauce: in a small saucepan over medium-low heat, slowly melt the currant jelly. stir in the 2 tablespoons sherry and 1 tablespoon soy sauce.