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Leg Of Lamb Mexican

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  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
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6435 Calories from Fat 3625

% Daily Value*

Total Fat 403 g619.8%

Saturated Fat 163.1 g815.3%

Trans Fat 0 g

Cholesterol 1823.4 mg607.8%

Sodium 2412.9 mg100.5%

Total Carbohydrates 101 g33.6%

Dietary Fiber 16.6 g66.4%

Sugars 39.8 g

Protein 515 g1029.6%

Vitamin A 120.2% Vitamin C 168.4%

Calcium 64.1% Iron 336.4%

*Based on a 2000 Calorie diet

Leg Of Lamb Mexican Recipe