Recipe for Lemon-Ginger Lamb-Crown Roast with Mango Salsa 
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Yield:
8 - 10 servi
Ingredients:
Amount Ingredient
4 lb Lamb crown roast
----------------- MARINADE ----------------
1/4 cup Lemon marmalade
2 tbl Sherry
2 tbl Chopped gingerroot
2 tsp Minced garlic
2 tsp Djon mustard
2 tsp Low sodium soy sauce
2 tsp Sesame oil
1 tsp Grated lemon rind
----------------- MANGO SALSA ----------------
1 x Mango, peeled and finely diced
1/2 cup Finely diced red onion
1/2 cup Finely diced cucumber
2 tbl Lime juice
1/2 tsp Grated lime rind
Instructions:
Instructions: Marinade: In a small bowl, combine marmalade, sherry, ginger, garlic, mustard, soy sauce, sesame oil and lemon rind.

Place roast in large plastic bag and pour marinade over; tie shut and refrigerate for at least 4 hours or up to 24 hours, rotating bag occasionally.

Roast uncovered, in 350*F (180*C) oven for 2 21/2 hours or until meat thermometer registers 160*F or (70*C) and juices run clear when roast is pierced. Let stand for 25 minutes before carving into thin slices. Serve with Mango salsa.

MANGO SALSA:
yield: makes about 1 1/2 cups (375ml.)

In small bowl, combine mango, onion, cucumber, lime juice, lime rind and cumin. cover and let stand for at least 1 hour or up to 4 hours.

Authors note: "Its much better for you than gravy. Papaya can be used instead of mango. Peel cucumber if skin is tough or waxed".

My note: try this salsa on fish - sounds like a good one.

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