Recipe - Lamb Roast Mexican

JUDI M. PHELPS (BNVX05A)
2 tablespoon Brown sugar
6 pound Leg of lamb; boned, rolled
2 tablespoon Olive oil
And tied
1 tablespoon Chili powder
1 cup Gamay Beaujolais red wine
1 teaspoon Cumin seed crushed
Three fourths cup Orange juice
Three fourths teaspoon Dried oregano crumbled
One fourth cup Chili sauce
One half teaspoon Salt optional
One fourth cup water
One fourth teaspoon Black pepper
1 Onion finely chopped

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 2One half 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 810 servings. SOURCE: Paul Masson Winery recipe

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip