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Southwestern Leg of Lamb


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  • 1 leg of lamb
  • 1 cup dry red wine
  • ½ cup orange juice
  • 1 T. chili powder
  • ¼ cup diced green chilis
  • 2 T. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 t. ground cumin
  • 1 t. salt



Step 1

Remove most of fat and skin covering meat. Place in glass baking dish. Combine remaining ingredients and pour over lamb. Marinate 24 hours in refrigerator, turning occasionally. Place lamb on rack in roasting pan, reserving marinade. Place in oven preheated to 450 degrees. Cook 15 minutes, then reduce heat to 350 and pour marinade over meat. Cook 25 minutes per pound until meat thermometer registers 140 for rare, or until desired doneness.

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