Shepherd's Roast with Drunken Sauce
leg of lamb
cut into chunks
hot chili peppers
FOR THE ROAST:
Use a 5-pound leg of lamb and roast it on a spit over a charcoal fire until done the way you like it (1½ to 2 hours). Baste from time to time with lightly salted butter in which a clove of garlic has been crushed and a pinch of dry mustard added.
Remove stems and seeds and cover them with the water, saving the skins.
In about ¾ hour, put the chilies in a blender with the remaining ingredients and 4 tablespoons of the water in which the chili seeds were soaked.
Blend all until smooth.
Strain the remaining chile water and add to sauce.
Serve, either by pouring a little over each portion of meat, or letting guests help themselves.
Add more chili powder or chilies for a hotter sauce.