Glazed Lamb Shoulder
Serves 6
1 4-pound boned lamb shoulder, rolled and tied
1 6-ounce can of frozen orange juice
1/4 cup of lemon juice
1/4 cup of butter
1/2 teaspoon of salt
1/2 cup of celery, chopped fine
1/4 cup of blanched almonds, slivered
1 tablespoon of mint flakes
Place lamb on rack in shallow roasting pan; roast in 325ºF. oven for 1 hour. Combine orange juice. lemon juice, butter, and salt; simmer for 5 minutes. Brush lamb with sauce; Roast for 1 1/2 to 2 hours longer, brushing meat with sauce every 15-20 minutes. Add celery to remaining sauce; cook for 5 minutes. Stir in almonds and mint; serve hot with lamb.
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