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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