Asian-Spiced Lamb and Pilaf
- 1 Tbs olive oil
- 1 Tbs sesame oil
- 1/3 cup rice wine vinegar
- 2 Tbs soy sauce
- 2 Tbs brown sugar, packed
- 1/4 tsp ginger, ground
- 1 tsp orange peel, grated
- 1 clove garlic, finely chopped
- 1 lamb boneless shoulder roast, tied
- Rice pilaf, cooked
- In 9 x 13 inch baking dish, combine: olive oil, sesame oil, rice wine vinegar, soy sauce, brown sugar, ginger, orange peel, and garlic.
- Coat lamb with marinade.
- Cover and refrigerate for 24 hours, turning lamb occasionally.
- Place on rack in roasting pan.
- Roast at 325°F for about 1 1/4 hours or to desired degree of doneness: 145°F for medium-rare, 160°F for medium, or 170°F for well.
- Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees; slice.
- Serve with rice pilaf.
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