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1 teaspoons minced garlic 3-1/2-4 pounds boned, rolled, tied American lamb shoulder Combine all ingredients except lamb. Coat lamb with marinade; let marinate 24 hours, turning lamb occasionally.
Place on rack in shallow roasting pan. Bake at 325 degrees F 25 minutes per pound or until thremometer registers 140 degrees F for rare or 150-155 F for medium. Baste with marinade throughout cooking. Note: Serve with Oriental Pilaf (recipe to follow). Oriental Pilaf 3 cups chicken broth 1-12 cups short grain rice 3 tablespoons vegetable oil 14 ounces fresh or frozen snow peas 1/4 pound mushrooms, sliced 4 green onions, chopped 1 (5 ounces) can sliced water chestnuts, drained 2 tablespoons sake, optional salt and pepper to taste Bring chicken broth to boil; add rice, reduce heat and cover. Cook 25-30 minutes. During last 5 minutes of cooking time, heat oil in skillet and saute snow peas, mushrooms, onions and water chestnuts about 3 minutes. Add sake, if desired, cook 30 seconds; salt and pepper to taste. Mix rice and vegetables together.
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