Leg Of Lamb Mexican Recipe
Leg Of Lamb Mexican recipe is very precious to me because it was passed on to me by my mom. The key ingredient in Leg Of Lamb Mexican is Meat Meatloaf. The first taste of this delightful Leg Of Lamb Mexican from the Mexican cuisine is enough to addict you to it for life! If you love this Leg Of Lamb Mexican recipe, do share it with your friends.
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.
