| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Mexican |
8 |
Servings |
INGREDIENTS
|
|
JUDI M. PHELPS (BNVX05A) |
| 2 |
tb |
Brown sugar |
| 6 |
lb |
Leg of lamb; boned, rolled |
| 2 |
tb |
Olive oil |
|
|
And tied |
| 1 |
tb |
Chili powder |
| 1 |
c |
Gamay Beaujolais red wine |
| 1 |
ts |
Cumin seed — crushed |
| 3/4 |
c |
Orange juice |
| 3/4 |
ts |
Dried oregano — crumbled |
| 1/4 |
c |
Chili sauce |
| 1/2 |
ts |
Salt — optional water |
| 1/4 |
ts |
Black pepper |
| 1 |
|
Onion — finely chopped |
INSTRUCTIONS
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. SOURCE: Paul Masson Winery recipe
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”