(This is a flavorful roast boneless leg of lamb recipe, made with a spicy marinade. This roast is marinated, so plan to start this the day before you plan to serve it.
Ingredients:
- 1 boneless leg of lamb, rolled and tied
- 1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
- 1/3 cup orange juice
- 1/4 cup chili sauce
- 1/4 cup water
- 1/2 cup minced onion
- 2 tablespoons vegetable oil
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon dried leaf oregano, crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Preparation:
Place the lamb in a deep nonreactive pan (stainless steel, enamel-lined, or glass). Combine remaining ingredients in a bowl; pour over the lamb. Turn to coat well. Cover and refrigerate overnight or for up to 24 hours, turning occasionally. Drain lamb; place on a rack in a roasting pan. Roast in a preheated 450° oven for 15 minutes. Reduce temperature to 350°. Pour marinade over the lamb and continue roasting, basting frequently, for about 2 to 2 1/2 hours, or until done to about 170° to 175° for medium. Add a little boiling water to prevent juices from cooking down and burning. Let roast stand for 10 minutes. Carve and serve with skimmed pan juices.
Serves 8.
Serves 8.
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