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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 8 |
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This is from the Applehood and Mother Pie cook book from the Junior League in Rochester NY. This is absolutely the best leg of lamb recipe that I have ever tried. Ingredients:
1 cup dry red wine |
1/2 cup chili sauce |
2 tablespoons lemon juice |
2 tablespoons cider vinegar |
1/2 cup grated carrot |
1/4 cup chopped fresh parsley |
1/2 cup beef broth |
2 teaspoons salt |
2 tablespoons oil |
1/2 teaspoon pepper |
1 tablespoon sugar |
1 bay leaf |
1 garlic clove, minced |
1 cup minced onion |
Directions:
1. Combine all ingredients, place in zipper bag with lamb, squeeze out air, and marinate several hours or overnight, turning occasionally.
2. Place lamb in roasting pan with all marinade.
3. Roast 30 minutes at 425 F
4. Reduce heat to 350 F and roast another 1.5 to 2 hours, basting occasionally.
5. Use instant read thermometer to check for desired doneness.
6. Remove meat from pan and use pan drippings (depending on length of cooking time, you may need to either thicken or add more broth to thin).
7. Slice and serve drippings with sliced meat.
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