ROAST LAMB MEXICANA

1 leg of lamb
2 coves garlic
1 t. oregano
1 pinch cumin
2 t. vinegar
3 t. oil
Salt and pepper

COLD SAUCE:
2 c. tomato puree'
2 t. onion (minced)
1 t. vinegar
2 t. oil
1 tsp. oregano (rubbed between hands)
Salt and pepper

Roast - Make a paste of the garlic,mashed oregano and cumin.
Insert into slits made with a sharp pointed knife in the lamb. Season and pour vinegar and oil over meat. Let stand overnight. Roast uncovered at 300 degrees to 350 degree 30 minutes per lb.

Cold sauce - Mix sauce ingredients well. Add chopped, peeled green chilies as desired. Be careful; they are hot. Serve sauce cold with hot lamb.

This sauce is also delicious with hamburger.