Lynn's
Pineapple Leg
1 Leg of Lamb, bone in, about 6 pounds
2 teaspoons salt
dash pepper
1 can (20 ounces) sliced pineapple in syrup
1/4 cup sugar
1 tablespoon cornstarch
dash salt
1 egg yolk, lightly beaten
2 tablespoons butter
Rub leg of lamb with salt and pepper. Place leg of lamb, fat side up, on a rack
in shallow roasting pan. Roast, uncovered, at 325° for about 15 to 20 minutes
per pound, until meat thermometer registers an internal temperature of 140° to
150°.
Meanwhile, drain pineapple, reserving syrup. Add water to syrup to make 1 cup of
liquid. Combine sugar, cornstarch, and salt in a small saucepan; add pineapple
liquid. Cook over medium-low heat, stirring constantly, until thickened. Stir a
small amount of the hot mixture into the lightly beaten egg yolk; return egg to
the hot mixture in saucepan. Continue cooking and stirring for 1 minute. Stir in
butter.
Arrange 3 or 4 pineapple slices on leg of lamb and spoon on some of the sauce to
glaze; roast 10 minutes longer. Cut remaining pineapple into chunks and add to
sauce. Serve with leg of lamb.
Leg of lamb with pineapple serves 10 to 12.
Highest Mountain:
Mount Everest
,
Himalayan Mountains
,
Nepal
-
Tibet
, 29,035 feet above sea level