Mini Lamb Roast with Kiwi and Orange Sauce Recipe
Enjoy Scotch Lamb with this vibrant Vitamin C packed fruity sauce - just the right balance of sweetness, acidity and juiciness to accompany lamb or pork.
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Ingredients
- 1 Scotch Lamb rump mini roast, approx. 350 g (12 oz)
- Grated rind and juice of 1 large orange
- 2 tbsp soy sauce
- 2 tbsp dry sherry
- 3 tsp light soft brown sugar
- 2 ripe kiwi fruit, peeled
- 1 tsp lemon juice
- Salt
- freshly ground black pepper
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