HealthNotes

Asian-Spiced Lamb and Pilaf

• From: American Lamb Board

Ingredients

• 1 Tbs olive oil

• 1 Tbs sesame oil

• 1/3 cup rice wine vinegar

• 2 Tbs soy sauce

• 2 Tbs brown sugar, packed

• 1/4 tsp ginger, ground

• 1 tsp orange peel, grated

• 1 clove garlic, finely chopped

• 1 lamb boneless shoulder roast, tied

• Rice pilaf, cooked

Imagine yourself dining on the Great Wall of China while savoring this wonderful dish.

Directions

• In 9 x 13 inch baking dish, combine: olive oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, ginger, orange peel, and garlic.
• Coat lamb with marinade.
• Cover and refrigerate for 24 hours, turning lamb occasionally.
• Place on rack in roasting pan.
• Roast at 325°F for about 1 1/4 hours or to desired degree of doneness: 145°F for medium-rare, 160°F for medium, or 170°F for well.
• Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees; slice.
• Serve with rice pilaf.