Creole Roast Leg of Lamb

1/2 cup chili sauce

2 tablespoons red wine vinegar

1/2 cup dry red wine

2 tablespoons olive oil

1 cup beef broth

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon ground black pepper

1 bay leaf

1 cup chopped onion

2 cloves garlic, minced

leg of lamb, 6 to 8 pounds

Mix chili sauce, vinegar, red wine, olive oil, broth, sugar, salt, pepper, bay leaf, onion, and garlic. Place leg of lamb in a large bowl, pour chili sauce mixture over lamb. Cover with plastic wrap and marinate in refrigerator for at least 4 hours or overnight. Turn and baste frequently. Place lamb on a rack in roasting pan. Pour sauce over leg of lamb; roast, uncovered, at 325° for 3 to 4 hours, basting occasionally with sauce. If sauce evaporates, add a little boiling water. If desired use sauce for gravy.
Recipe for roast leg of lamb serves 8.