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Spiced Roast Lamb

User Rating 5 Star Rating (1 Review)


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.


  • 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


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.

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User Reviews

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 5 out of 5
You can never go wrong, Member Nataliaj

I made the lamb for pre- xmas dinner for my friends before we're all back home for xmas..I was really looking forward to make it as a)i love lamb b)i've always wanted to make a wine-based roast. It came out really good even when I accidently put a tablespoon of cumin instead of a teaspoon of cumin..my friends loved it so did my neighbour...I was really pleased and didnt regret having to wait for it for so long...Its definitely worth trying and its unique in flavour...

5 out of 6 people found this helpful.

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