Asian Lamb Roast

Total Time: 9 hrs Preparation Time: 6 hrs Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 boneless lamb loin, 5 to 6 pounds
• 1/2 cup dry sherry
• 1/2 cup soya sauce
• 3 cloves garlic, minced
• 1 tablespoon dry mustard
• 1 tablespoon freshly grated gingerroot
• 1 tablespoon fresh thyme, minced,or
• 1 teaspoon dried thyme
• 1 cup red currant jelly or 1 cup black currant jelly
• 2 tablespoons dry sherry
• 1 tablespoon soya sauce
• 1 tablespoon freshly grated gingerroot

Recipe

• 1 you'll need 2 heavy-duty large plastic bags; place one inside the other, then place roast inside inner bag.
• 2 in bowl, combine all other roast ingredients and mix well; pour over the roast in the bag.
• 3 press out any air, tie it up with a twist-tie or elastic band, and place in a large bowl and stash in your fridge.
• 4 marinate for about 6 hours, occasionally squishing bag to make sure all the meat gets contact with the marinade; you can get away with 3 to 4 hours though.
• 5 preheat oven to 325f degrees.
• 6 remove roast from bag, discarding marinade.
• 7 place roast on a rack in a roasting pan and roast until lamb reaches internal temp of 170f (75c) and juice is no longer pink-- about 3 hours.
• 8 let stand for about 15 minutes before carving to allow juices to settle back into meat.
• 9 to make the sauce, combine all sauce ingredients in a small saucepan and heat over medium heat until jelly melts.
• 10 stir well and serve with lamb.