Glazed Lamb Roast
|Boneless rolled lamb||6 Pound (Leg Or Shoulder)|
|Crushed pineapple||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Orange rind||1 Teaspoon, grated|
|Honey||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄2 Teaspoon|
Roast lamb at 325 degrees until meat thermometer registers 175 degrees or approximately 35 minutes per pound for legs and 40 to 45 minutes per pound for shoulders.
Combine all remaining ingredients for glaze and use to baste lamb several times during the last 45 minutes of roasting.
Let meat stand 10 minutes before carving.
May be garnished with orange and or pineapple slices.