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Prep Time: 360 Minutes Cook Time: 2 Minutes |
Ready In: 362 Minutes Servings: 8 |
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From a cookbook I bought at a thrift store. Preparation time includes marinating time. Ingredients:
1/2 cup chili sauce |
2 tablespoons vinegar |
1/2 cup burgundy wine |
2 tablespoons olive oil |
1 cup beef bouillon |
1 teaspoon salt |
1/2 teaspoon pepper |
1 bay leaf |
2 onions, minced |
2 garlic cloves, minced |
5 lbs leg of lamb |
Directions:
1. Mix all ingredients except lamb for marinade.
2. Place lamb in large double plastic bag and pour in marinade.
3. Place bag and ingredients in a large pan and refrigerate for at least 6 hours.
4. Remove from bag and put lamb on rack in roasting pan and pour marinade over it.
5. Roast uncovered in oven at 325 for 2 and 1/2 hours (1/2 hour per pound).
6. Add boiling water as needed to keep sauce from drying.
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