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Wednesday, January 20, 2016

Don Struble's Puerto Rican Lamb Roast

Ingredients

  • Servings: 8
  • 3 pounds bone-in lamb roast
  • 1 dash hot pepper sauce
  • 2 tablespoons worcestershire sauce
  • 1 (5 ounce) jar stuffed green olives
  • 3 ounces sliced pepperoni sausage
  • 4 cloves garlic, sliced
  • salt and pepper to taste
  • 3/4 cup water

Recipe

  • rub the roast all over with salt and pepper, hot pepper sauce and worcestershire sauce. let marinate in the refrigerator for 30 minutes.
  • preheat oven to 350 degrees f (175 degrees c).
  • using a small boning knife, carefully poke holes about 1 inch deep and 1 inch apart all over the roast. while making each cut twist the knife and insert a drop of hot sauce, wedge of pepperoni, garlic sliver and one olive into each cut.
  • place roast in a roasting pan and pour in the water. bake at 350 degrees f (175 degrees c) for about 30 minutes per pound or until an internal temperature of 145 degrees f (63 degrees c) is met. remove from oven, tent with foil and let roast stand for 10 minutes before carving.

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