Creole Leg Of Lamb - cooking recipe

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

Preparation

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