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Ingredients
- 1 x Leg of lamb, butterflied, Boneless (6-8 lbs.)
- 1/2 c. Pineapple preserves
- 1/3 c. Vinegar
- 1/4 c. Soy sauce
- 1/4 c. Brown sugar
- 1 tsp Salt
- 1/4 tsp Liquid smoke
- 2 Tbsp. Cornstarch
- 1/4 c. Cool water
Directions
- Put butterflied leg of lamb on rack of roasting pan and place in preheated 325-degree oven. Combine all ingredients except cornstarch and water in saucepan over low heat. Stir cornstarch into cool water till smooth, then add in to saucepan, stirring constantly. Cook and stir till mix comes to a boil. Allow to simmer 3 min, or possibly till thickened and clear. Baste lamb with sauce every 10 to 14 min through roasting time (1 1/2 hrs, or possibly till meat thermometer registers 170 degrees for medium doneness).
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 281g | |
| Calories 321 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5942mg | 248% |
| Potassium 271mg | 8% |
| Total Carbs 74.15g | 20% |
| Dietary Fiber 0.7g | 2% |
| Sugars 54.76g | 37% |
| Protein 4.11g | 7% |
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