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Creole Style Lamb Roast (meat)

1/2 cup chili sauce
2 tablespoons red wine vinegar
1/2 cup dry red wine
2 tablespoons olive oil
1 cup beef broth
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
1 cup chopped onion
2 cloves garlic, minced
leg of lamb, 6 to 8 pounds

In a bowl combine the chili sauce, vinegar, red wine, olive oil, broth, sugar, salt, pepper, bay leaf, onion, and garlic. Place roast in another large bowl, pour chili sauce mixture over lamb. Cover with plastic wrap and marinate in refrigerator for at least 4 hours or overnight.

Turn and baste frequently. Place lamb on a rack in roasting pan. Pour sauce over roast. Preheat oven to 325. Roast lamb, uncovered for 3 to 4 hours, basting occasionally with sauce. Cook until a meat thermometer registers an internal temperature of 140 to 150. If sauce evaporates, add a little boiling water. If desired use sauce for gravy.