1 cup dry red wine (Kosher for Passover)
1 cup extra-virgin olive oil
3 garlic cloves
3 tablespoons fresh sage
2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 butterflied leg of lamb - (abt 3 lbs)
Directions: one line for each direction. When saved the lines will be numbered.
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 degrees for 40 to 50 minutes or until meat thermometer reaches 160 degrees (medium). Let stand 10 minutes before slicing.
Serve with Quick 'n' Easy Risotto (see recipe) and garnish with additional fresh rosemary, if desired.
