Marinated Leg Of Lamb Cooked With Lemon & Apple Juice - cooking recipe

Ingredients

Marinate
1/2 cup olive oil
1/2 cup wine vinegar
1 teaspoon oregano
2 teaspoons thyme
1 teaspoon basil
3 garlic cloves, minced
1/2 teaspoon salt or 1/2 teaspoon salt substitute
1 teaspoon sugar or 1 teaspoon Splenda granular
Meats
1 deboned leg of lamb or 8 lamb chops
Oven or Crockpot Steaming Sauce
3 cups apple juice
2 tablespoons lemon juice
1 (1 g) packet Splenda sugar substitute
Additions
4 large apples, whole, cored
Basting Sauce
2 tablespoons apple juice
1/2 teaspoon lemon juice
1 (1 g) packet Splenda sugar substitute
Gravy
2 tablespoons cornstarch
1/2 cup water

Preparation

Have butcher debone and remove any fat.
When you get home try to remove all fat from meat cut.
Pour olive oil, wine vinegar, oregano, thyme, garlic, allspice, salt and sugar in 1 gallon zip lock bag. Shake until well mixed. Place meat in bag. Marinate 6 hours to overnight.
In roasting pan or crockpot place leg of lamb. Throw marinate away. Save 1/4 cup to pour over lamb.
Mix splenda with steaming sauce, pour over the meat.Cover.
Oven 325* 3 hours.
Note: Place whole apples in roasting pan the last hour of baking.
Crockpot 6 hours high heat, 4 hours low heat.
If grilling, mix basting sauce and baste the chop twice, once on each side, cook about 5 minutes each side.
1 hours before serving, Peel 8 medium potatoes, cut in quarters and drop into the crockpot or roasting pan. Put whole cored apples in also if desired.
For Gravy:
Remove lamb and potatoes and apples. Keep warm in oven.
Mix cornstarch and cold water and add to juices in pan or crockpot.Make sure that there is at least 2 cups of liquid. Stir until thickened. Serve over meat and potatoes. Garnish cooked applies with cherries. Serve in a separate dish.
Time given is for cooking time in oven.