Lamb with Curry Sauce Recipe

½ cup dry sherry
½ cup chopped pitted dates or seedless raisins
1 tablespoon chopped crystallized ginger
1 tablespoon chicken bouillon granules or 3 cubes
2 tablespoons soy sauce
½ teaspoon curry powder, or to taste
¼ teaspoon garlic salt, or to taste
1 tablespoon olive oil
3 to 3½ pounds whole lamb leg roast
Parsley, optional

1. Preheat the oven to 350 degrees F.
2. Combine the sherry, dates, ginger, bouillon, soy sauce, curry, garlic salt, and 3 tablespoons water in a small bowl; mix well.
3. Heat the olive oil in a large skillet over medium heat. Add the lamb and brown on all sides. Place the lamb in a Dutch oven on a wire rack. Pour the sherry mixture over the lamb, cover tightly, and bake 1 hour and 15 minutes or until the internal temperature reaches 165 degrees F., basting frequently with the sherry mixture.
4. Remove the lamb from the oven. Place on a cutting board and let stand 10 minutes before slicing. Slice the lamb and arrange on a serving platter.
5. Skim the fat from the pan liquids and pour the sauce evenly over all. Garnish with parsley, if desired.

Serves 6 to 8.

Tips From Our Test Kitchen: For variety, use lamb chops or shanks, if desired.