Title: Lamb Roast Mexican
Categories: Mexican
Yield: 8 Servings

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

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