Lamb Roast Mexican
| Yield: | 8 Servings |
| Categories: | Mexican |
| JUDI M. PHELPS (BNVX05A) | ||
| 2 | tb | Brown sugar |
| 6 | lb | Leg of lamb; boned, rolled |
| 2 | tb | Olive oil |
| And tied | ||
| 1 | tb | Chili powder |
| 1 | c | Gamay Beaujolais red wine |
| 1 | ts | Cumin seed -- crushed |
| 3/4 | c | Orange juice |
| 3/4 | ts | Dried oregano -- crumbled |
| 1/4 | c | Chili sauce |
| 1/2 | ts | Salt -- optional |
| 1/4 | c | -- water |
| 1/4 | ts | Black pepper |
| 1 | Onion -- finely chopped |
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