Marinated Leg of Lamb

Ingredients:
- 1 cup dry red wine
- 12 cup chili sauce
- 2 tablespoons lemon juice
- 2 tablespoons cider vinegar
- 12 cup grated carrot
- 14 cup chopped fresh parsley
- 12 cup beef broth
- 2 teaspoons salt
- 2 tablespoons oil
- 12 teaspoon pepper
- 1 tablespoon sugar
- 1 bay leaf
- 1 garlic clove, minced
- 1 cup minced onion

Directions:
- Combine all ingredients, place in zipper bag with lamb, squeeze out air, and marinate several hours or overnight, turning occasionally.
- Place lamb in roasting pan with all marinade.
- Roast 30 minutes at 425 F
- Reduce heat to 350 F and roast another 1.5 to 2 hours, basting occasionally.
- Use instant read thermometer to check for desired doneness.
- Remove meat from pan and use pan drippings (depending on length of cooking time, you may need to either thicken or add more broth to thin).
- Slice and serve drippings with sliced meat.