1 (3 lb.) lamb breast
3 med. oranges
1/2 c. chili sauce
2 tbsp. honey
1 tsp. salt
1 tsp. Worcestershire
1/4 tsp. coarse pepper

Cut lamb breast into serving size portions. Grate 1 tablespoon peel and squeeze 1/4 cup juice from 1 orange.

In small bowl mix well orange peel and juice, chill sauce and remaining ingredients. Set aside.

Place lamb in open roasting pan; pour chili sauce mixture over.

Bake at 325°F for 2 1/2 hours or until tender. Basting with sauce occasionally. Meanwhile slice the rest of oranges, crosswise.

During last 15 minutes of cooking time, add orange slices to lamb to heat through.