Shepherd's Roast with Drunken Sauce
11
11
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.