Shepherd's Roast with Drunken Sauce

Directions

1. 1

   5 lb Leg of lamb -----------------------------------SAUCE----------------------------------- 3 To 4 dried chili pasillas or 4 tb Chili powde

2. 2

   Toward the end of the cooking process, the roast is basted with lightly salted butter

3. 3

   It's served with Salsa Borracha, below

4. 4

   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)

5. 5

   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

6. 6

   In an ungreased skillet, cook the dried chili pasillas for a few minutes, turning occasionally to prevent burning

7. 7

   Skip this step if chili powder is used

8. 8

   Remove stems and seeds and cover them with the water, saving the skins