| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Hunan |
Meat |
8 |
Servings |
INGREDIENTS
| 1 |
|
4-lb leg of lamb |
| 3 |
tb |
Flour |
| 1/4 |
ts |
Salt |
| 2 |
ts |
Salt |
| 4 |
oz |
(fl) fresh orange juice |
| 4 |
oz |
(fl) red wine |
| 4 |
oz |
(fl) mild chile sauce |
| 2 |
tb |
Vegetable oil |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Clove garlic; crushed |
| 2 |
tb |
Sugar |
| 2 |
ts |
Chile powder |
| 1 |
ts |
Dried basil |
INSTRUCTIONS
MARINADE
Date: Fri, 19 Apr 1996 11:35:10 +0000
From: Andrew Rae <ANDY@quanleap.demon.co.uk>
Marinated Leg of Lamb (recipe : my Granny)
Instructions: Mix marinade in shallow dish - add lamb and coat. Cover,
refrigerate 12-24 hours, turn occasionally. Drain Lamb, keep marinade.
Place meat on rack, fat side up. Roast on high for 30 mins, and 180 C for a
further 1 1/2 hours, baste occasionally with reserved marinade. Keep hot.
Gravy: Skim off fat from collected juices/marinade, keep 3 tablespoons of
the fat. Add flour, salt, fat. Add 12 fl oz water. Add more water if
necessary.
It is really nice and pleasantly warm, I would suggest trying it as is
before upping the heat as it isn't meant to invoke hunan-behind
CHILE-HEADS DIGEST V2 #299
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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