My mother served this at my Aunts Baby shower back in the 1960’s in Chicago. -lb
3 lbs Breast of lamb or lamb ribs
1 can (8oz tomato sauce)
½ lb fresh mushrooms sliced
½ cup honey
½ cup dry sherry
½ cup hot bouillon
1 clove garlic, finely chopped
2 tablespoons soy sauce
Trim lamb of excess fat/ Place on rack in shallow pan. Bake in moderate oven (350° F – 1 ½ hours) Drain off drippings. Combine all other ingredients and pour over lamb. Cook about 45 minutes, longer basting frequently. Makes 4 servings.
Lee used to have a big salad or cole slaw with this. No dessert. She didn’t do that. She would just have good sourdough bread.