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Shepherd's Roast with Drunken Sauce

 

11

Yield

6

servings

Prep

20

min

Cook

2

hrs

Ready

2

hrs

Trans-fat Free, Low Carb
 

Ingredients

5 pounds leg of lamb
Sauce
4 tablespoons chili powder
1 ½ cups water
tepid
2 cloves garlic
½ cup olive oil
1 large onions
cut into chunks
2 each hot chili peppers
pickled serrano
*
2 ounces cheese
dry grated
8 tablespoons tequila
2 ¼ tablespoons salt
¼ teaspoon cloves
ground
*
1 tablespoon red wine
dry
½ tablespoon lime juice

Directions

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 541g (19.1 oz)
Amount per Serving
Calories 98159% of calories from fat
 % Daily Value *
Total Fat 64g 98%
Saturated Fat 22g 110%
Trans Fat 0g
Cholesterol 258mg 86%
Sodium 2917mg 122%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 148g
Vitamin A 29% Vitamin C 10%
Calcium 9% Iron 42%
* based on a 2,000 calorie diet How is this calculated?

 

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