Recipe - Ed Asners Sweet And Sour Leg Of Lamb

1 Leg of lamb; butterflied,
Boneless (68 lbs.)
One half cup Pineapple preserves
1/3 cup Vinegar
One fourth cup Soy sauce
One fourth cup Brown sugar
1 teaspoon Salt
One fourth teaspoon Liquid smoke
2 tablespoon Cornstarch
One fourth cup Cold water

Put butterflied leg of lamb on rack of roasting pan and place in
preheated 325degree oven. Combine all ingredients except cornstarch
and water in saucepan over low heat. Stir cornstarch into cold water
until smooth, then add to saucepan, stirring constantly. Cook and
stir until mixture comes to a boil. Allow to simmer 3 minutes, or
until thickened and clear. Baste lamb with sauce every 10 to 14
minutes through roasting time (1 One half hours, or until meat thermometer
registers 170 degrees for medium doneness). Serves 6 to 8.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip