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| | Roast Leg of Lamb with Spicy Wine Sauce
1 cup of dry red wine
1/4 cup of salad oil
1 onion, coarsely chopped
2 cloves garlic, minced
1/2 teaspoon of Tabasco
2 teaspoons of salt
1 lamb leg whole (6 to 8 pounds)
parsley
Combine wine, oil, onion, garlic, Tabasco, and salt; pour over lamb. Cover and refrigerate 6 hours or overnight, turning occasionally.
Place lamb on rack in shallow roasting pan. Roast at 325ºF. about 25 minutes per pound or until meat thermometer registers 160º to 170º( medium); baste occasionally with marinade.
Garnish with parsley. 12 to 16 servings |
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