Marinated Leg Of Lamb Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: 4-lb leg of lamb,
3 tbsp: Flour,
1/4 tsp: Salt,
MARINADE
2 tsp: Salt,
4 ounce: , (fl) fresh orange juice
4 ounce: , (fl) red wine
4 ounce: , (fl) mild chile sauce
2 tbsp: Vegetable oil,
1 small: Onion, chopped
1 Clove: garlic, crushed
2 tbsp: Sugar,
2 tsp: Chile powder,
1 tsp: Dried basil,
Directions:
Date: Fri, 19 Apr 1996 11:35:10 +0000
From: Andrew Rae
Marinated Leg of Lamb (recipe : my Granny)
Instructions: Mix marinade in shallow dish - add lamb and coat. Cover,
refrigerate 12-24 hours, turn occasionally. Drain Lamb, keep marinade.
Place meat on rack, fat side up. Roast on high for 30 mins, and 180 C for a
further 1 1/2 hours, baste occasionally with reserved marinade. Keep hot.
Gravy: Skim off fat from collected juices/marinade, keep 3 tablespoons of
the fat. Add flour, salt, fat. Add 12 fl oz water. Add more water if
necessary.
It is really nice and pleasantly warm, I would suggest trying it as is
before upping the heat as it isnt meant to invoke hunan-behind
CHILE-HEADS DIGEST V2 #299
From the Chile-Heads recipe list. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
From: Andrew Rae
Marinated Leg of Lamb (recipe : my Granny)
Instructions: Mix marinade in shallow dish - add lamb and coat. Cover,
refrigerate 12-24 hours, turn occasionally. Drain Lamb, keep marinade.
Place meat on rack, fat side up. Roast on high for 30 mins, and 180 C for a
further 1 1/2 hours, baste occasionally with reserved marinade. Keep hot.
Gravy: Skim off fat from collected juices/marinade, keep 3 tablespoons of
the fat. Add flour, salt, fat. Add 12 fl oz water. Add more water if
necessary.
It is really nice and pleasantly warm, I would suggest trying it as is
before upping the heat as it isnt meant to invoke hunan-behind
CHILE-HEADS DIGEST V2 #299
From the Chile-Heads recipe list. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Meat