Leg Of Lamb With Chili sauce

Leg Of Lamb With Chili sauce

Ingredients:

1 kg leg of lamb
Marinade:
1 tsp cocoa powder
¼ tsp cayenne pepper
½ tsp ground cumin
½ tsp paprika
½ tsp ground oregano
¼ pint water
¼ pint orange juice
¼ pint red wine
1 clove of garlic, crushed
2 tbsps brown sugar
1 tbsp cornflour
Pinch salt
Orange slices and coriander to garnish

1. If the lamb has a lot of surface fat, trim slightly with a sharp knife. If possible, remove the paper-thin skin on the outside of the lamb. Place lamb in a shallow dish.

2. Mix together the marinade ingredients, except cornflour, and pour over the lamb, turning it well to coat completely. Cover and refrigerate for ±24 hours, turning occasionally.

3. Drain the lamb, reserving the marinade, and place in a roasting pan. Cook in a preheated 180ºC oven ±2 hours until meat is cooked according to taste.

4. Baste occasionally with the marinade and pan juices.

5. Remove lamb to a serving dish and keep warm. Skim the fat from the top of the roasting pan with a large spoon and discard.

6. Pour remaining marinade into the pan juices in the roasting pan and bring to the boil, stirring to loosen the sediment. Mix cornflour with a small amount of water, add some of the liquid from the roasting pan. Gradually stir cornflour mixture into the pan and bring back to the boil.

7. Cook, stirring constantly, until thickened and clear. add more orange juice, wine or water as necessary.

8. Garnish the lamb with orange slices and sprigs of coriander. Pour over some of the sauce and serve the rest separately.

Serving ideas : serve with rice or boiled potatoes and vegetables.