Meats, Poultry & Seafoodprinted page 55
ROAST LAMB WITH CHILI PLUM SAU[cut off]
Ma[cut off] 12 servings.
Ingredients
- 1 (5-6 lb.) leg of lamb
- 2-3 tsp. garlic salt
- 1/2 c. thinly sliced green onions
- 6 Tbsp. butter or margarine
- 1 (10 oz.) jar plum [cut off]
- 1/2 c. chili sauce
- 1/4 c. dry white wi[cut off]
- 1 Tbsp. lemon juice
- 1 tsp. ground allsp[cut off]
- 1 Tbsp. snipped p[cut off]
Method
- Remove thin fat covering from surface o[cut off] Rub outside of meat with garlic salt. Place on [cut off] large roasting pan. Roast, uncovered, in 325[cut off] for 2 to 3 hours, or until meat thermometer re[cut off] 140° for rare or 2 1/2 to 3 3/4 hours (160°) f[cut off] medium.
- Meanwhile, in a medium saucepan, cook[cut off] in butter or margarine until tender; stir in ja[cut off] sauce, wine, lemon juice and allspice. Bring[cut off] stirring occasionally. Simmer, uncovered, 10[cut off] Baste meat with sauce the last hour of roasti[cut off] When meat is done, reheat sauce and stir in [cut off] Spoon atop roast; pass remaining sauce. Ma[cut off] 12 servings.
Note from the transcription
The right-hand edge of the page is outside the frame: the end of the title and the ends of the right-hand ingredient column and of most method lines are lost. The quantities of the right-hand ingredients are legible; only their trailing words are cut. A hand-drawn pencil oval encloses the right-hand ingredient column (recorded in annotation).