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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.