Herb-Roasted Lamb

Recipe Ingredients

1 cup	237ml	Dry red wine (Kosher for Passover)
1 cup	237ml	Extra-virgin olive oil
3		Garlic cloves - minced
3 tablespoons	45ml	Fresh sage - chopped
2 teaspoons	10ml	Dried thyme leaves
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1		Butterflied leg of lamb - (abt 3 lbs)

Recipe Instructions

Mix wine, oil, garlic and herbs. Pour over lamb in large zipper-style plastic bag; seal bag. Marinate in refrigerator 2 hours or overnight, turning occasionally.

Place lamb on rack in roasting pan. Bake at 350 degrees for 40 to 50 minutes or until meat thermometer reaches 160 degrees (medium). Let stand 10 minutes before slicing.

Serve with Quick 'n' Easy Risotto (see recipe) and garnish with additional fresh rosemary, if desired.

This recipe yields 8 servings.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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