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Glazed Lamb Shoulder Roast
| 3 lbs |
New Zealand Spring Lamb Shoulder |
1.5 kg |
| 1/2 tsp |
Dried Sweet Basil |
1 ml |
| 1/2 cup |
Red Currant Jelly |
125 ml |
| 1/4 cup |
Lemon Juice |
50 ml |
| 2 tbsp |
Grated Lemon Rind |
10 ml |
| 1/2 tsp |
Salt |
2 ml |
Place roast, fat side up in shallow roasting pan. Insert meat thermometer, if being used, in centre of roast. Be sure that tip is not resting on bone; sprinkle sweet basil over and roast, uncovered, in pre-heated 325°F (160°C) oven for 1-1/2 hours.
Combine remaining ingredients; drain drippings from pan; pour jelly mixture over lamb and continue roasting and basting for about 15 minutes or until thermometer reads 180°F (85°C).
Yield: about 6 servings.
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