I loved this dish! The original recipe calls for mint jelly, which would be wonderful as part of the marinate, but I used red pepper jelly instead. That change made the marinate a tad spicier. Still, the marinate in general brought a sweet flavor to the meat. The meat is served warm, but we actually had it the next day cold in sandwiches with cheese and lettuce. We spread some pepper jelly on the bread with mayo, which was a flavorful addition.
1/2 cup red pepper mint jelly
1/2 cup cider vinegar
1 tablespoon butter
1/4 cup brown sugar
1/4 cup granulated sugar
1 Tablespoon lemon rind
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
2 lb. boneless lamb shoulder
1/2 cup vegetable broth
Yields: serving for 6
Prep Time: 3 hours or overnight to marinate
Cook Time: 40 minutes
Mix all ingredients together minus the lamb and vegetable broth.
Place the lamb in a bowl. Pour the marinate over it. Cover and marinate 3 hours or overnight.
Preheat the oven to 400°f.
Remove the wrapping from the lamb and add it with the marinate along with the broth in a deep baking sheet and cook covered with foil for 1 1/2 hours.
Lower the heat to 350°, remove the foil and cook for 30 more minutes.
Allow the meat to rest for 10 minutes before slicing.
Serve with South Pacific rice and juice from the pan.