Festive Lamb Roast

Total Time: 2 hrs 10 mins Preparation Time: 25 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 8
• 1 1/2 cups dry red wine
• 2/3 cup firmly packed brown sugar
• 1/2 cup water
• 1/2 cup ketchup
• 1/4 cup vegetable oil
• 4 garlic cloves, minced
• 3 tablespoons soy sauce
• 2 teaspoons curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon pepper
• 2 (2 1/2-3 lb) boneless lamb roast (boneless rolled lamb roasts)
• 4 teaspoons cornstarch
• 1 1/2 cups water

Recipe

• 1 combine the first 10 ingredients in a large shallow dish or a heavy-duty plastic zip-lock freezer bag; add lamb.
• 2 cover or seal and refrigerate 8 hours, turning occasionally.
• 3 note: you may need to divided the marinade between two zip-lock freezer bags and put one roast in each bag.
• 4 remove lamb from marinade (reserve marinade and add water, if necessary to equal 2 1/2 cups).
• 5 place lamb on a rack in a roasting pan lined with foil.
• 6 in a small saucepan, whisk reserved marinade and cornstarch; place pan over med-high heat.
• 7 bring to a boil, whisking constantly.
• 8 cook, whisking constantly, 2-3 minutes or until thickened.
• 9 remove and reserve 1/4 sauce; set remaining sauce in saucepan aside.
• 10 broil lamb 6 inches from heat for 5 minutes.
• 11 pour 1 1/2 cups water into pan.
• 12 lower oven temperature to 325°; bake 1 hour and 30 minutes or until meat thermometer reads 155°, basting with reserved 1/4 cup sauce during the last 15 minutes.
• 13 remove roast and let stand 10 minutes or until meat thermometer reads 160°.
• 14 serve with remaining warm sauce.