"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Tuesday, February 2, 2010

Creole Leg of Lamb

A roast leg of lamb recipe, Creole style.
1/2 cup chili sauce
2 tablespoons red wine vinegar
1/2 cup dry red wine
2 tablespoons olive oil
1 cup beef broth
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
1 cup chopped onion
2 cloves garlic, minced
leg of lamb, 6 to 8 pounds
Mix chili sauce, vinegar, red wine, olive oil, broth, sugar, salt, pepper, bay leaf, onion, and garlic. Place leg of lamb in a large bowl, pour chili sauce mixture over lamb. Cover with plastic wrap and marinate in refrigerator for at least 4 hours or overnight. Turn and baste frequently. Place lamb on a rack in roasting pan. Pour sauce over leg of lamb; roast, uncovered, at 325° for 3 to 4 hours, basting occasionally with sauce. If sauce evaporates, add a little boiling water. If desired use sauce for gravy.
Recipe for roast leg of lamb serves 8.

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