Red wine lamp roast

Name: Red wine lamp roast
Cuisine: American
Ingredients: 1 Lamp leg full; 2 tbsp Red chilli paste; 2 tsp Turmeric powder; 2 tbs Lime juice; as per taste Salt; 5 ounce Red wine; 2 tbs Ginger garlic crushed; 2 tsp Rosemary; 2 tsp Oregano; 1 cup Fresh thyme, celery, carrot; 5 tbs Butter or olive oil

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Ingredients

1Lamp leg full
2 tbspRed chilli paste
2 tspTurmeric powder
2 tbsLime juice
as per tasteSalt
5 ounceRed wine
2 tbsGinger garlic crushed
2 tspRosemary
2 tspOregano
1 cupFresh thyme, celery, carrot
5 tbsButter or olive oil

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Steps

1

Wash lamp leg twice in clean water. 3rd wash with turmeric powder and salt
2

Dry it with kitchen towel
3

Cut in the centre (butterfly cut) and slit every 1inch.
4

Now mix all the ingredients together and rub all over the leg specially apply more on the slits
5

Keep it in a square baking pan, pour the red wine.
6

Cover tightly with clingfilm and keep it in fridge for a day
7

Fry the vegetables in a knob of butter and drain the red wine, pour over and continue to cook until thick gravy. Keep aside
8

Preheat oven 200°c. Apply olive oil or butter over the leg, cover with foil and bake 25 min, then slowly remove the foil, pour the wine gravy and bake another 15 min. (Open bake)
9

Sprinkle some finely chopped garlic. The delicious lamp roast is ready to serve with any sweet sauce