Poached Glazed Lamb Shoulder
|Lamb shoulder||3 Pound, rolled (About 1 1/2 Kilogram)|
|Butter/Margarine||60 Milliliter (About 1/4 Cup)|
|Garlic||2 Clove (10 gm), finely chopped|
|Thyme||1 Teaspoon (About 5 Milliliter)|
|Flour||15 Milliliter (About 1 Tablespoon)|
|Salt||1 Teaspoon (About 5 Milliliter)|
|Pepper||1⁄4 Teaspoon (About 1 Milliliter)|
|Lemon juice||15 Milliliter (About 1 Tablespoon)|
|Mint jelly/Currant jelly||125 Milliliter (About 1/2 Cup)|
€¢ Cream together the butter or margarine, garlic, thyme, flour, salt, pepper and lemon rind. Spread over the meat. Place in an 8 x 12-inch (20 X 30 cm) glass dish. Cover with waxed paper and refrigerate 4 to 5 hours.
€¢ Remove from refrigerator and let stand one hour on kitchen counter. Do not remove liquid that may have accumulated in the bottom of the dish.
€¢ Cover with plastic wrap. Microwave 15 minutes at HIGH, then reduce to MEDIUM and microwave 50 minutes. Turn the meat and let stand 20 minutes in the juice.
€¢ Remove meat from baking dish.
€¢ To the liquid in the dish add the lemon juice and the mint or currant jelly. Stir well. Do not cover, microwave at HIGH 2 to 4 minutes, or until the juice thickens, stirring twice during the cooking.
€¢ Pour over the meat and baste it 7 or 8 times.
€¢ If necessary, heat roast 3 minutes at MEDIUM.