| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Hunan | Meat | 8 | Servings |
INGREDIENTS
| 1 | 4-lb leg of lamb | |
| 3 | T | Flour |
| 1/4 | t | Salt |
| 2 | t | Salt |
| 4 | oz | fl fresh orange juice |
| 4 | oz | fl red wine |
| 4 | oz | fl mild chile sauce |
| 2 | T | Vegetable oil |
| 1 | Onion, chopped | |
| 1 | Clove garlic, crushed | |
| 2 | T | Sugar |
| 2 | t | Chile powder |
| 1 | t | Dried basil |
INSTRUCTIONS
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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