Leg of Lamb marinated in white wine Recipe
1 leg of lamb 4 to 5 lbs.
- 4 to 5 cloves of fresh garlic
- 1/2 teaspoons of each or more if you like to taste :
basil, oregano, granulated garlic or powder, fresh or dried parsley, salt, pepper, fresh mint if available.
Chablis or Pinot Grigio wine.
Olive oil.
Large roasting pan
In a large roasting pan, brush lamb with olive oil, make holes in lamb and put cleaned garlic cloves in holes and rub all over lamb. Combine herbs and rub all over lamb. Marinate in a half gallon of Chablis or Pinot Grigio for two or three days on the bottom of a large roasting pan. Refrigerate until ready to bake.
Pour 1 cup of Chablis Herb from marinade,( reserve the rest if it starts to dry out add more), in large oil or sprayed roasting pan. Bake on 300 with foil on top around 1/2 per pound till brown and crispy on top. Take foil off the last 1/2 hour. Sit for 10 minutes before slicing.When lamb is cool enough to slice, slice and pour juices over lamb