Prep Time: 5 min
Total Time: 4 hr 5 min
Makes: 8 servings
1 cup dry red wine
1 cup extra virgin olive oil
3 cloves garlic, minced
3 Tbsp. fresh sage, chopped
2 tsp. dried thyme leaves
1 tsp. salt
1 tsp. pepper
1 butterflied leg of lamb (about 3 lb.)
MIX wine, oil, garlic, herbs and seasonings. Pour over lamb in large resealable plastic bag; seal bag. Refrigerate 2 hours or overnight to marinate, turning occasionally.
PREHEAT oven to 350°F. Place lamb on rack in roasting pan.
BAKE 50 to 60 minutes or until meat thermometer reaches 160°F (medium). Let stand 10 minutes before slicing.