Leg Of Lamb Mexican Recipe
Ingredients
5 or 6 pound leg of lamb
1 cup dry red table wine
1/2 cup orange juice
1/4 cup chili sauce
1/4 cup water
1 tablespoon chili powder
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon chopped fresh oregano or 3/4 teaspoon dry oregano
1 teaspoon cumin seed, crushed
1 tablespoon brown sugar
Salt and pepper to taste
Directions
Place meat in a deep glass or enamel pan.
Combine remaining ingredients and pour over meat; let stand in the refrigerator 24 hours, turning occasionally.
Lift meat from marinade, let drain, and place on a rack in a baking pan.
Roast in a very hot oven (450°) for 15 minutes.
Reduce oven temperature to moderate (350°), pour marinade over meat, and continue cooking for about 2 1/2 hours or until meat is tender, basting frequently.
Add a few tablespoons of boiling water to pan juices if they tend to cook down quickly; skim off fat, and serve juices with meat.
Combine remaining ingredients and pour over meat; let stand in the refrigerator 24 hours, turning occasionally.
Lift meat from marinade, let drain, and place on a rack in a baking pan.
Roast in a very hot oven (450°) for 15 minutes.
Reduce oven temperature to moderate (350°), pour marinade over meat, and continue cooking for about 2 1/2 hours or until meat is tender, basting frequently.
Add a few tablespoons of boiling water to pan juices if they tend to cook down quickly; skim off fat, and serve juices with meat.
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