Leg Of Lamb Mexican
|Leg lamb||6 Pound|
|Dry red table wine||1 Cup (16 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chili powder||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Chopped oregano/3/4 teaspoon dry oregano||1 Tablespoon|
|Cumin seed||1 Teaspoon, crushed|
|Brown sugar||1 Tablespoon|
Place meat in a deep glass or enamel pan.
Combine remaining ingredients and pour over meat; let stand in the refrigerator 24 hours, turning occasionally.
Lift meat from marinade, let drain, and place on a rack in a baking pan.
Roast in a very hot oven (450°) for 15 minutes.
Reduce oven temperature to moderate (350°), pour marinade over meat, and continue cooking for about 2 1/2 hours or until meat is tender, basting frequently.
Add a few tablespoons of boiling water to pan juices if they tend to cook down quickly; skim off fat, and serve juices with meat.