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Ingredientes
- 4 lb Lamb crown roast
- 1/4 c. Lemon marmalade
- 2 Tbsp. Sherry
- 2 Tbsp. Minced gingerroot
- 2 tsp Chopped garlic
- 2 tsp Djon mustard
- 2 tsp Low sodium soy sauce
- 2 tsp Sesame oil
- 1 tsp Grated lemon rind
- 1 x Mango, peeled and finely diced
- 1/2 c. Finely diced red onion
- 1/2 c. Finely diced cucumber
- 2 Tbsp. Lime juice
- 1/2 tsp Grated lime rind
- 1/4 tsp Cumin
Direcciones
- 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 chill for at least 4 hrs or possibly up to 24 hrs, rotating bag occasionally.
- Roast uncovered, in 350*F (180*C) oven for 2 21/2 hrs or possibly till meat thermometer registers 160*F or possibly (70*C) and juices run clear when roast is pierced. Let stand for 25 min before carving into thin slices. Serve with Mango salsa.
- MANGO SALSA:yield: makes about 1 1/2 c. (375ml.)
- In small bowl, combine mango, onion, cucumber, lime juice, lime rind and cumin. cover and let stand for at least 1 hour or possibly up to 4 hrs.
- 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 possibly waxed".
- My note: try this salsa on fish - sounds like a good one.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 8 servings | |
| Calories 36 | |
| Calories from Fat 11 | 31% |
| Total Fat 1.23g | 2% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 46mg | 2% |
| Potassium 71mg | 2% |
| Total Carbs 5.58g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.77g | 3% |
| Protein 0.4g | 1% |
