Spicy Lamb Roast

Description
Lamb, Leg or Shank by the US Department of Agriculture, public domain government resource—original source of recipe

Ingredients

 * 3 pound lamb shoulder roast
 * ⅔ cup apple juice
 * 2 tablespoons vegetable oil
 * ¼ cup light soy sauce
 * 2 teaspoons oregano leaves
 * ¼ teaspoon ground ginger
 * ¼ teaspoon hot pepper sauce
 * 1 clove garlic, minced (or ¼ teaspoon garlic powder)

Directions

 * 1) Combine apple juice, oil, soy sauce, oregano, ginger, hot pepper sauce, and garlic.
 * 2) Place lamb on rack in roasting pan. Brush lamb with marinade. Hold remaining marinade in refrigerator.
 * 3) Roast lamb at 325°F oven temperature for 25 minutes per pound, about 1¼ hours, until internal temperature registers 160°F.
 * 4) Brush with remaining marinade several times while roasting.
 * 5) Remove from oven and cover with aluminum foil to keep warm. Let stand 10 minutes before slicing.