Marinated Leg of Lamb (recipe : my Granny)

Instructions: Mix marinade in shallow dish - add lamb and coat. Cover, refrigerate 12-24 hours, turn occasionally. Drain Lamb, keep marinade. Place meat on rack, fat side up. Roast on high for 30 mins, and 180 C for a further 1 1/2 hours, baste occasionally with reserved marinade. Keep hot.

Gravy: Skim off fat from collected juices/marinade, keep 3 tablespoons of the fat. Add flour, salt, fat. Add 12 fl oz water. Add more water if necessary.

It is really nice and pleasantly warm, I would suggest trying it as is before upping the heat as it isn't meant to invoke hunan-behind

Chile-Heads Digest V2 #299

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.