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    Herb-Roasted Lamb Herb-Roasted Lamb

    1 cup dry red wine (Kosher for Passover)
    1 cup extra virgin olive oil
    3 cloves garlic, minced
    3 Tbsp. fresh sage, chopped
    2 tsp. dried thyme leaves
    1 tsp. salt
    1 tsp. pepper
    1 butterflied leg of lamb (about 3 lb.)

    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 F for 40 to 50 minutes or until meat thermometer reaches 160°F (medium). Let stand 10 minutes before slicing.

    Serve with Quick & Easy Risotto and garnish with additional fresh rosemary, if desired.

    Makes 8 servings

    This recipe created by Kraft Foods.

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