1 boneless rolled lamb shoulder, about 4 lbs.
1 6 oz. can frozen orange juice concentrate, thawed
1/4 c. lemon juice
1/4 co. butter
1/2 tsp. salt
1/2 c. finely chopped celery
1/4 c. blanched slivered almonds
1 TB. dried mint flakes or 1/4 c. chopped fresh mint
Place lamb on rack in shallow reasting pan. Roast at 325 for 1 hr. In a saucepan, combine orange juice concentrate, lemon juice, utter, and salt; simmer for 5 min. Brush lamb with orange juice mixture and roast about 1 1/2 to 2 hours longer, or until meat thermometer registers 175. Add celery to remaining orange juice mixture and simmer for 5 min. longer. Stir in almonds and mint; serve sauce with lamb.
Fom Diana Rattray,
Your Guide to Southern U.S. Cuisine