Kalua Lamb

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 5 lbs center-cut lamb loin roast
• 1/4 cup soy sauce
• 3 tablespoons sherry wine or 3 tablespoons madeira wine
• 1 large garlic clove, crushed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried thyme
• 2/3 cup peach preserves
• 1/4 cup chili sauce
• 1 cup water
• 1 (8 ounce) can sliced water chestnuts, drained
• 2 tablespoons chopped parsley (to garnish)

Recipe

• 1 marinate roast in sauce made from soy sauce, sherry or madeira, garlic, cinnamon and thyme for 2-3 hours, turning often (reserve marinade).
• 2 place roast on rack in shallow roasting pan and roast at 325 degrees f for 30 minutes per pound or until internal temperature reaches 160 on meat thermometer.
• 3 approx 20 minutes before roast is done, in a small sauce pan combine reserved marinade, peach preserves, chili sauce and 1/2 cup water. bring to a boil, stirring constantly.
• 4 baste lamb with sauce and cook 10 more minutes.
• 5 after removing roast to rest, add remaining 1/2 cup water to roasting pan to scrape up brown bits. add pan juices and water chestnuts to sauce and heat through.
• 6 place carved roast on platter and spoon sauce over. garnish with parsley.