Lamb roast mexican

Yield: 8 Servings

Measure Ingredient
\N \N JUDI M. PHELPS (BNVX05A)
2 tablespoons Brown sugar
6 pounds Leg of lamb; boned, rolled
2 tablespoons Olive oil
\N \N 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 \N Onion -- finely chopped

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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