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How To make Shepherd's Roast with Drunken Sauce

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5 lb Leg of lamb

SAUCE:

3 To 4 dried chili pasillas or
4 tb Chili powder
1 1/2 c Tepid water
2 Cloves garlic
1/2 c Olive oil
1 lg Onion, cut into chunks
2 Pickled Serrano chilies, or
-any small red or green hot -pepper 2 Ounces dry grated cheese
8 tb Tequila
2 1/4 tb Salt
1/4 ts Ground cloves
1 tb Dry red wine
1/2 tb Lime juice
(Shepherd's Roast with Drunken Sauce] ) In Hidalgo, halves of mutton are hung over a wood fire and slowly turned until the meat is cooked and the outside is crisp and black. Toward the end of the cooking process, the roast is basted with lightly salted butter. It's served with Salsa Borracha, below. 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 (1 1/2 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. In an ungreased skillet, cook the dried chili pasillas for a few minutes, turning occasionally to prevent burning. Skip this step if chili powder is used. Remove stems and seeds and cover them with the water, saving the skins. In about 3/4 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. Makes 6 servings. From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom. Doubleday and Company, N.Y., 1965. Posted by Stephen Ceideberg; March 9 1993.

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I love a Sunday roast of beef, but I have to have it perfectly done. I've gone through many methods of cooking roasts, but this has to been one of the best fail proof methods I've ever come across. It works perfectly every time.

In this video we show how to cook this perfect roast beef done to medium rare. The process is straight forward, simple, and fair proof. First, seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. Then, coat the roast with olive and then rub the spices into all sides. Another note is to make sure the meat be at room temperature, so I leave mine out for about 4 to 6 hours.

Next, place the vegetables of your choice into the bottom of the roasting pan. The roast is placed on the top baking tray. Put the roast and vegetables into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. My roast was about 2.2 pounds, so I left it about 13 minutes or so. After about 13 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very important not to open the oven door at all. In the case of this roast, I left it for 35 - 40 minutes, pulled it out, and allowed it to rest for an additional 15 minutes.

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During the cooking process, the meat does release juices which is used to make a beautiful gravy.
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