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.