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Ingredients
| red wine: 1 cup |
| chili sauce: 1/2 cup |
| lemon juice: 2 Tbl |
| apple cider vinegar: 2 Tbl |
| carrots (grated): 1/2 cup |
| parsley (chopped): 1/4 cup (fresh) |
| soup - beef broth: 1/2 cup |
| salt: 2 tsp |
| vegetable oil: 2 Tbl |
| black pepper: 1/2 tsp |
| granulated sugar: 1 Tbl |
| bay leaf: 1 |
| garlic: 1 clove (minced) |
| onions (minced): 1 cup |
Marinated Leg of Lamb
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
150 min -
Servings
8 serving(s)
Tags
- Combine all ingredients, place in zipper bag with lamb, squeeze out air, and marinate several hours or overnight, turning occasionally.
- Place lamb in roasting pan with all marinade.
- Roast 30 minutes at 425 F
- Reduce heat to 350 F and roast another 1.5 to 2 hours, basting occasionally.
- Use instant read thermometer to check for desired doneness.
- 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).
- Slice and serve drippings with sliced meat.