Marinated Lamb Loin With Currant Ginger Sauce

Total Time: 5 hrs 5 mins Preparation Time: 1 hr 5 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1/2 cup soy sauce
• 1/2 cup dry sherry
• 2 garlic cloves, minced
• 1 tablespoon dry mustard
• 1 teaspoon ground ginger
• 1 teaspoon dried thyme, crushed
• 1 (3 -4 lb) lamb loin
• 1 (10 ounce) jar currant jelly
• 2 tablespoons dry sherry
• 1 tablespoon soy sauce

Recipe

• 1 place lamb loin in a large zip top plastic bag and add the marinade ingredients. close bag tight and move it and shake it to blend and coat lamb well. marinate at least 4 hours in the refrigerator, turning occasionally.
• 2 when ready to cook, remove meat from marinade, reserving marinade to baste.
• 3 preheat oven to 325 and place lamb in a heat proof shallow pan or dish and roast uncovered for 20-25 minutes per pound or until a meat thermometer registers 155 degrees f. baste with the marinade after about 30-45 minutes and discard the rest of the marinade.
• 4 meanwhile, make sauce to serve the roast with by melting the jelly, soy sauce and the sherry in a saucepan over medium heat and simmer about 2 minutes; stirring occasionally.