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Classic Lamb

Classic Lamb


(1) 4 lb. boneless leg of lamb
1 large clove garlic, slivered
1 tablespoon fresh oregano, minced
1 lemon, cut into thin wedges
Salt & pepper to taste
2 tablespoons fresh basil, chopped
1 cup dry white wine
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon basil, minced
1 tablespoon fresh oregano, minced
1/2 teaspoon rosemary, minced
1/2 teaspoon thyme, minced
1 clove garlic, minced

Directions :Preheat oven to 325 degrees. Cut slits all over the lamb with the
tip of a sharp knife and insert garlic slivers, oregano, and lemon wedges in
the slits. Season the lamb all over with salt, pepper, and basil.In a small bowl,
combine the wine, lemon juice, olive oil, basil, oregano, rosemary, thyme, and
garlic. Pour the marinade over the leg of lamb and refrigerate 6-8 hours, turning
once.Remove lamb from the marinade and place lamb in shallow roasting pan.
Roast in 325 degree oven for 1 3/4 hours, or 25 minutes per pound, for medium-rare.
Internal temperature should read 145-150 degrees. Let rest 15 minutes before

Serve with your favorite Merlot


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