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Sweet and Sour Leg of Lamb Recipe

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This recipe for Sweet and Sour Leg of Lamb, by , is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Newspaper

Category:
Category:

Ingredients:  
Ingredients:  
1 boneless leg of lamb, weighing 6 to 8 lbs, butterflied
1/2 cup pineapple preserves
1/3 cup vinegar
1/4 cup soy sauce
1/4 cup brown sugar
1 tsp salt
1/4 tsp liquid smoke
2 T cornstarch
1/4 cup cold water

Directions:
Directions:
Put butterflied leg of lamb on rack of roasting pan; place in preheated 325 oven. Combine pineapple preserves, vinegar, soy sauce, brown sugar, salt and liquid smoke in saucepan over low heat.
Stir cornstarch into cold water until smooth, then add to saucepan, stirring constantly. Cook and stir until mixture comes to a boil. Allow mixture to simmer 3 minutes or until thickened and clear.
Baste lamb with sauce and continue to baste every 10 to 14 minutes during roasting time.
Roast lamb for 1 hours or until meat thermometer registers 170 for medium doneness.

Number Of Servings:
Number Of Servings:
6 - 8 servings
Personal Notes:
Personal Notes:
Ask the butcher to "butterfly" the boneless leg of lamb.
Lamb may also be broiled or grilled over coals. For both cooking methods, place meat about 6 inches from source of heat and cook for 20-25 minutes on each side or until meat thermometer reaches 170 degrees. Baste with sauce during cooking time as directed above.

 

 

 

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