Broiled Leg of Lamb Recipe
Ingredients
| Leg of Lamb - 1, (7 pound) | ||
| Dry red wine | 1 Cup (16 tbs) | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Water | 1 1/4 Cup (16 tbs) | |
| Vegetable oil | 3 Tablespoon | |
| Chili Sauce | 2 Tablespoon | |
| Garlic | 2 Clove (5gm) | |
| Salt | 1 Teaspoon | |
| Oregano Leaf - 3/4 teaspoon, crumbled | ||
| Pepper | 1/8 Teaspoon | |
| Onion | 1 | |
| Brown sugar | 2 Teaspoon, firmly packed | |
| All purpose flour | 1/4 Cup (16 tbs) | |
Directions
GETTING READY
1) Using a sharp knife, cut off the excess fat from the meat
2) Into a bowl mix together the orange juice, 1/4 cup of water, vegetable oil, chili sauce, garlic, salt, oregano and pepper
3) Add sliced onion and spread this marinade onto the lamb
4) Place into the refrigerator to cool thoroughly for at least 12 hours or overnight, turning the meat
5) Allow the meat to rest in room temperature before broiling
MAKING
6) Broil the meat till the meat is cooked well
7) Mix the remaining marinade, water and brown sugar into a saucepan
8) Once the meat is broiled, take out the meat onto a platter to rest
9) Add flour to the pan drippings and stir into the marinade
10) Cook the sauce till it comes to a gentle simmer and thickens
SERVING
11) Carve the meat into slices and serve with the sauce
1) Using a sharp knife, cut off the excess fat from the meat
2) Into a bowl mix together the orange juice, 1/4 cup of water, vegetable oil, chili sauce, garlic, salt, oregano and pepper
3) Add sliced onion and spread this marinade onto the lamb
4) Place into the refrigerator to cool thoroughly for at least 12 hours or overnight, turning the meat
5) Allow the meat to rest in room temperature before broiling
MAKING
6) Broil the meat till the meat is cooked well
7) Mix the remaining marinade, water and brown sugar into a saucepan
8) Once the meat is broiled, take out the meat onto a platter to rest
9) Add flour to the pan drippings and stir into the marinade
10) Cook the sauce till it comes to a gentle simmer and thickens
SERVING
11) Carve the meat into slices and serve with the sauce
Chef
