Ed asner's sweet and sour leg of lamb
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leg of lamb; butterflied, | |
| Boneless (6-8 lbs.) | ||
| ½ | cup | Pineapple preserves |
| ⅓ | cup | Vinegar |
| ¼ | cup | Soy sauce |
| ¼ | cup | Brown sugar |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Liquid smoke |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Cold water |
Directions
Put butterflied leg of lamb on rack of roasting pan and place in preheated 325-degree oven. Combine all ingredients except cornstarch and water 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 to simmer 3 minutes, or until thickened and clear. Baste lamb with sauce every 10 to 14 minutes through roasting time (1½ hours, or until meat thermometer registers 170 degrees for medium doneness). Serves 6 to 8.
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