Roast Lamb With Mango Sauce

Lamb rib roast is marinated in lemon juice, sherry & garlic, baked with vegetables, and served with a pureed mango sauce with vinegar, sherry & honey.

Ingredients:

• 2 lamb rib roasts (1 to 1 1/2 lb. each)
• Marinade: 1 cup lemon juice, 4 cloves chopped garlic, 1/4 cup dry sherry, 1/2 tsp salt, 1/2 tsp black pepper.
• 1 fennel bulb, thinly sliced
• 1 red onion, sliced
• 2 carrots, sliced
• 2 stalks celery, sliced
• Sauce:
• 2 cups frozen or fresh mango pulp
• 4 cloves garlic, chopped
• 1/2 cup cider vinegar
• 1/4 cup dry sherry
• 2 tbs honey
• 2 tsp. whole-grain mustard
• 1/2 tsp salt
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper (optional)

Directions:

1) The day before, place lamb roast in a 1-gallon zip bag, pour in marinade; zip bag, squeezing out air. Refrigerate for 12-24 hours, turning bag occasionally. 2) Then, remove lamb and discard marinade. 3) Add lamb and vegetables to a large roasting pan; roast 30 minutes per pound. 4) Add the mango and remaining sauce ingredients to food processor; puree. Refrigerate until roast is ready. 5) Remove roast when done, allow to rest for 10 minutes, then slice. 6) Serve lamb with vegetables and sauce.

Number of Servings: 6

Notes from the Cook: An innovative Caribbean-themed way to serve roast lamb, with a delightful spicy-and-tart mango sauce. The fennel adds a wonderful anise flavor to the dish.