Creole Leg of Lamb

From a cookbook I bought at a thrift store. Preparation time includes marinating time.

• Ready In: 8 hrs 30 mins
• Serves: 8

Ingredients

• 1⁄2 cup chili sauce
• 2  tablespoons vinegar
• 1⁄2 cup Burgundy wine
• 2  tablespoons olive oil
• 1  cup  beef bouillon
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  bay leaf
• 2  onions, minced
• 2  garlic cloves, minced
• 5  lbs leg of lamb

Directions

1. Mix all ingredients except lamb for marinade.
2. Place lamb in large double plastic bag and pour in marinade.
3. Place bag and ingredients in a large pan and refrigerate for at least 6 hours.
4. Remove from bag and put lamb on rack in roasting pan and pour marinade over it.
5. Roast uncovered in oven at 325 for 2 and 1/2 hours (1/2 hour per pound).
6. Add boiling water as needed to keep sauce from drying.