chinese roast lamb

Ingredients

• Servings: 8
• 4 pounds bone-in lamb roast
• 3/4 cup soy sauce
• 1/2 cup dry
• 1/3 cup honey
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 1 tablespoon cornstarch
• 1 tablespoon water

Recipe

• to marinate: pierce meaty sides of meat with fork; place roast in a large plastic bag. in a medium bowl combine the soy sauce, , honey, garlic and ginger. mix well and pour mixture into bag with lamb. press air out of the bag and tie securely. refrigerate at least 8 hours or overnight, turning bag over occasionally.
• preheat oven to 325 degrees f (165 degrees c).
• remove roast and marinade from refrigerator. reserving marinade, remove roast and place in a 9x13 inch baking dish. roast in the preheated oven for 1 hour. brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees f (63 degrees c), brushing several times with marinade.
• remove roast from oven and let stand 15 minutes. combine pan drippings with remaining marinade. in a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. boil marinade mixture for 4 to 5 minutes, or until mixture thickens. serve with roast.