Lamb Roast Mexican

Ingredients:
  • 2 Tbsp Brown sugar
  • 6 lbs Leg of lamb; boned, rolled and tied
  • 2 Tbsp Olive oil
  • 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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Preparation:

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° F for 15 minutes. Reduce oven temperature to moderate 350° F, 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.

Servings: 8 to 10
Source:
Submitted by: Recipe Group Member
Date:






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