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.