Free Recipe Lamb Roast Mexican
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Lamb Roast Mexican Recipe
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
1/4 c — water
1/4 ts Black pepper
1 Onion — finely chopped
Lamb Roast Mexican Preparation
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
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