Peachy Lamb Loin

Total Time: 6 hrs Preparation Time: 4 hrs Cook Time: 2 hrs

Ingredients

• Servings: 8
• 5 lbs center-cut lamb loin roast or 5 lbs lamb tenderloin
• 1 teaspoon thyme
• 1/2 cup soy sauce
• 1 1/3 cups peach preserves
• 6 tablespoons sherry wine (not cooking sherry)
• 1/2 cup chili sauce
• 2 large garlic cloves, crushed
• 1 1/2 cups water
• 1 teaspoon ground cinnamon

Recipe

• 1 marinate lamb in sauce made from soy sauce, sherry, garlic, cinnamon and thyme for minimum 4 hours (overnight is best), turning several times.
• 2 line the bottom of a roaster pan with tin foil and spray the rack with non-stick spray.
• 3 place the lamb on the rack (save the marinade!) and roast at 325 for 30 minutes per pound.
• 4 while the lamb is cooking, prepare the sauce. combine the reserved marinade, peach preserves, chili sauce, and 1 c of water. bring to a boil, stirring constantly. watch it closely because it can easily boil over.
• 5 remove the lamb and slice into servings. add the remaining 1/2 c of water to the pan drippings and add all to the marinade mixture.
• 6 place lamb slices in a 13x9 pan. pour the sauce over the roast slices. cover and bake for at least 30 minutes at 325.