| 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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