MM: Lemon-Ginger Lamb-Crown Roast with Mango Salsa
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Title: Lemon-Ginger Lamb-Crown Roast with Mango Salsa
Categories: Lamb, Salsa, Tex-mex
Yield: 1 Servings
4 lb Lamb crown roast
MARINADE:
1/4 c Lemon marmalade
2 tb Sherry
2 tb Chopped gingerroot
2 ts Minced garlic
2 ts Djon mustard
2 ts Low sodium soy sauce
2 ts Sesame oil
1 ts Grated lemon rind
Mango salsa (below)
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.
Source: Lighthearted Everyday cooking, by: Anne
Lindsay
From: Al Date: 06 Mar 97
Jewish-Food List �
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MM: Mango Salsa (Jurassic)
---------- Recipe via Meal-Master (tm) v8.05
Title: Mango Salsa (Jurassic)
Categories: Salsa, Fruits, Tex-mex
Yield: 6 Servings
2 Whole mangos
2/3 c Chopped red bell pepper
2/3 c Chopped green bell pepper
1 tb Minced seeded jalapeno --
Or
Serrano pepper
1 ts Salt
1/2 ts Pepper
Peel two 14- to 16-ounce ripe but firm mangos. Cut
flesh away from the center pit. Dice. Place in medium
bowl. Add sweet peppers. Add seasonings. Gently toss
to blend. Refrigerate from 1 to 3 hours before
serving. Recipe By
: Jurassic Cove Cafe / Philip Costner, executive chef
(1996)
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