Roasted Leg of Lamb

  • Yield 5 servings

Want to serve an impressive entree? Be sure to include this dish on your menu.

Ingredients

1 -- (5- to 6- pound) leg of lamb
1 cup red table wine
1/2 cup orange juice
1/4 cup chili sauce
1/4 cup water
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cumin seeds, crushed
3/4 teaspoon oregano
2 -- garlic cloves, minced
1 -- onion, chopped
-- Salt and pepper to taste

Instructions

  1. Place the lamb in a large sealable plastic bag.  Combine the wine, orange juice, chili sauce, water, olive oil, chili powder and brown sugar in a bowl and mix well.  Stir in the cumin seeds, oregano, garlic, onion, salt and pepper.  Pour the wine mixture over the lamb and seal tightly.  Turn to coat.  Marinate in the refrigerator for 24 hours, turning occasionally.
  2. Place the lamb and marinade in a baking pan and roast at 450F for 15 minutes.  Reduce the oven temperature to 350F and roast for 2 1/2 hours longer, basting occasionally with the pan drippings.  Stir additional water into the pan dripping for gravy if desired.  Serve with Black Opal Shiraz and mint jelly.

 

Recipe reprinted with permission from the Junior League of Palm Beaches’ Worth Tasting (the Junior League of Palm Beaches, Inc., West Palm Beach, Fl., 2007).

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