SPICY LAMB ROAST
Makes about 8 (3-ounce) servings
• 3 pound lamb shoulder roast
• 2/3 cup apple juice
• 2 tablespoons vegetable oil
• 1/4 cup light soy sauce
• 2 teaspoons oregano leaves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon hot pepper sauce
• 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
1. Combine apple juice, oil, soy sauce, oregano, ginger, hot pepper sauce, and garlic.
2. Place lamb on rack in roasting pan. Brush lamb with marinade. Hold remaining marinade in refrigerator.
3. Roast lamb at 325°F oven temperature for 25 minutes per pound, about 1¼ hours, until internal temperature registers 160°F.
4. Brush with remaining marinade several times while roasting.
5. Remove from oven and cover with aluminum foil to keep warm. Let stand 10 minutes before slicing.
Nutrition Information per serving:
Calories 186
Calories from fat 128
Total Fat 14.3 g
Saturated Fat 5.6 g
Cholesterol 46 mg
Sodium 170 mg
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sugar 1 g
Protein 11 g
Vitamin A 1 RE
Vitamin C 4 mg
Calcium 15 mg
Iron 1.1 mg
Food & Nutrition Service, USDA
Recipe provided by The American Lamb Council
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