MARINATED LEG OF LAMB

For cooking convenience, purchase a leg of lamb equipped with Volk's Pop-Up^® Timer. Serve with boiled white beans mixed with chopped garlic, chopped parsley, and olive oil. Accompany the meal with a California Pinot Noir.
Servings: 6

Ingredients

1		leg spring lamb, boned and tied
		rosemary or tarragon to taste
2-3		onions, thinly sliced
1		bay leaf
Few		sprigs parsley
1	clove	garlic
1	teaspoon	salt
1/2	teaspoon	freshly ground black pepper
		red wine

Preparation

1. Have the leg boned, leaving just the shank bone, and tied firmly.
2. Pique surface of meat with garlic (cut gashes and insert garlic slivers).
3. Rub leg well with rosemary and tarragon and put it in a deep kettle with the onion, bay leaf, parsley, garlic, salt, 1 teaspoon rosemary, pepper, and enough red wine to cover half the meat.
4. Marinate in refrigerator for 30 to 48 hours, turning leg several times to bathe it evenly.To cook, put leg in roasting pan and roast at 375 F., basting occasionally with some of the marinade.
5. Allow 15 minutes per pound for rare lamb, or 18 minutes per pound for medium rare, or until the button-head of the Pop-Up^® Timer pops up for medium.