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.