Creole Leg of Lamb

A roast leg of lamb recipe, Creole style.

Ingredients:

• 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

Preparation:

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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