- 1 1/2 c. red wine
- juice of one lemon
- 2 envelopes instant meat marinade
- 6-8 peppercorns, crushed
- 5-7 lbs. leg of lamb
- 3 cloves garlic
| Combine wine, lemon, and instant marinade. Make incisions on the leg and insert garlic. Marinade lamb for 45 minutes at room temperature, turning often. Place lamb in roasting pan and pour 1/2 of marinade over; bake at 400, basting every 20 minutes. Allow 12 minutes per pound for rare (140-145). Add new potatoes 45 minutes before lamb is done. Allow lamb to rest for 10 minutes before slicing. Combine pan juice and rest of marinade and cook down reducing mixture by 1/3. Serve sauce over lamb. |
