JUDI M. PHELPS (BNVX05A)
2 tbsp Brown sugar
6 lb Leg of lamb, boned, rolled
2 tbsp Olive oil
And tied
1 tbsp Chili powder
1 cup Gamay Beaujolais red wine
1 tsp Cumin seed -- crushed
3/4 cup Orange juice
3/4 tsp Dried oregano -- crumbled
1/4 cup Chili sauce
1/2 tsp Salt -- optional
1/4 cup -- water
1/4 tsp Black pepper
1 Onion -- finely chopped
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Place lamb in a deep glass or enamel pan. Combine reamining ingredients and pour over meat; let stand in refirgerator for 24 hours, turning meat occasionally. Drain meat; place on rack in an open roasting pan. Roast in a very hot oven 450 degrees for 15 minutes. Reduce oven temperature to moderate 350 degrees, pour marinade over meat and continue roasting meat for about 2-1/2 hours or until done to your liking; 140 for rare, 160 for medium. Baste frequently during roasting. If pan juices cook down too quickly, add a few tablespoons of boiling water to prevent burning. At serving time, skim fat off pan juices. Serve juices with meat if desired. Makes 8-10 servings. |
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