Ingredients:
- 1 boneless rolled lamb shoulder, about 4 pounds
- 1 small can (6 ounces) frozen orange juice concentrate, thawed
- 1/4 cup lemon juice
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/2 cup finely chopped celery
- 1/4 cup blanched slivered almonds
- 1 tablespoon dried mint flakes or 1/4 cup chopped fresh mint
Preparation:
Place lamb on rack in shallow roasting pan. Roast at 325° for 1 hour. In a saucepan, combine orange juice concentrate, lemon juice, butter, and salt; simmer for 5 minutes. Brush lamb with orange juice mixture and roast about 1 1/2 to 2 hours longer, or until meat thermometer registers 175°. Add celery to remaining orange juice mixture and simmer for 5 minutes longer Stir in almonds and mint; serve sauce with lamb.Serves 6 to 8.
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