West Indian Lamb Shoulder
|Lamb shoulder||1 1⁄2 Kilogram|
|Garlic||4 Clove (20 gm)|
|Boiling water||125 Milliliter|
|Soy sauce||1⁄2 Milliliter|
Mix together in a large bowl the garlic, boiling water, honey and soy sauce.
Roll the meat in the mixture, cover and refrigerate 24 hours before cooking.
Remove meat from marinade.
Place in an 8 x 13-inch (20 x 33 cm) glass dish.
Add 1/2 cup (125 mL) of the marinade.
Cook ac-cording to one of the two following methods: Convection: Preheat the oven at 350Â°F (180Â°C) and roast 25 minutes per pound (500 g).
OR Microwave: Cover the meat with plastic wrap.
Microwave 15 minutes at HIGH.
Turn the roast and baste with the juices.
Cover and microwave 15 minutes per pound (500 g) at MEDIUM.
Let stand 15 minutes before serving.
To make gravy Whether the shoulder of lamb is cooked by con-vection or microwave, gravy is prepared the same way.
Remove the roast from the dish, then add the orange juice to the liquid in the dish.
As much as 1/3 cup (80 mL) Sake (Japanese wine) may be added.
Microwave 2 minutes at HIGH when ready to serve.
Pour into a sauceboat.