Roasted Leg of Lamb

  • Yield: 5 servings


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


  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).