Lemon-ginger lamb-crown roast with mango salsa
8 - 10 servi
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Lamb crown roast |
| ¼ | cup | Lemon marmalade |
| 2 | tablespoons | Sherry |
| 2 | tablespoons | Chopped gingerroot |
| 2 | teaspoons | Minced garlic |
| 2 | teaspoons | Djon mustard |
| 2 | teaspoons | Low sodium soy sauce |
| 2 | teaspoons | Sesame oil |
| 1 | teaspoon | Grated lemon rind |
| 1 | Mango, peeled and finely diced | |
| ½ | cup | Finely diced red onion |
| ½ | cup | Finely diced cucumber |
| 2 | tablespoons | Lime juice |
| ½ | teaspoon | Grated lime rind |
| ¼ | teaspoon | Cumin |
Directions
MARINADE
MANGO SALSA
Source: Lighthearted Everyday cooking, by: Anne Lindsay Marinade: In a small bowl, combine marmalade, sherry, ginger, garlic, mustard, soy sauce, sesame oil and lemon rind.
Place roast in large plastic bag and pour marinade over; tie shut and refrigerate for at least 4 hours or up to 24 hours, rotating bag occasionally.
Roast uncovered, in 350*F (180*C) oven for 2 21/2 hours or until meat thermometer registers 160*F or (70*C) and juices run clear when roast is pierced. Let stand for 25 minutes before carving into thin slices. Serve with Mango salsa.
MANGO SALSA:
source: LightHearted Everyday cooking - pg. 124 by: Anne Lindsay yield: makes about 1½ cups (375ml.) In small bowl, combine mango, onion, cucumber, lime juice, lime rind and cumin. cover and let stand for at least 1 hour or up to 4 hours.
Author's note: "It's much better for you than gravy. Papaya can be used instead of mango. Peel cucumber if skin is tough or waxed".
My note: try this salsa on fish - sounds like a good one. Posted to JEWISH-FOOD digest V97 #078 by alotzkar@... (Al) on Mar 6, 1997