Lamb roast mexican
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| JUDI M. PHELPS (BNVX05A) | ||
| 2 | tablespoons | Brown sugar |
| 6 | pounds | Leg of lamb; boned, rolled |
| 2 | tablespoons | Olive oil |
| And tied | ||
| 1 | tablespoon | Chili powder |
| 1 | cup | Gamay Beaujolais red wine |
| 1 | teaspoon | Cumin seed -- crushed |
| ¾ | cup | Orange juice |
| ¾ | teaspoon | Dried oregano -- crumbled |
| ¼ | cup | Chili sauce |
| ½ | teaspoon | Salt -- optional water |
| ¼ | teaspoon | Black pepper |
| 1 | Onion -- finely chopped | |
Directions
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 2-½ 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. SOURCE: Paul Masson Winery recipe Recipe By :
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