Lamb, New Zealand Roast Leg of Lamb Meats
1 spring lamb leg
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 minced garlic clove
1 onion,sliced
juice of 1 lemon 		1/2 cup red wine vinegar
1/4 cup oil
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. dried basil

Wipe meat dry and rub well with salt,pepper and garlic. Place in a glass dish and sprinkle with the remaining ingredients. Marinate for several hours in the refrigerator, turning occasionaly. When ready to cook, remove meat from marinade and pat dry. Place in a roasting pan in a 325F oven and roast 25 to 30 minutes per lb. for medium.( internal temp. 150 degrees). Baste now and then with strained marinade. Use degreased pan juices to make the gravy.

NOTE: Marinate deboned and butterflied lamb leg in a glass dish or in a Zip-loc bag. When ready to cook, remove meat from marinade and pat dry. Grill under the broiler or barbecue over hot coals 10 to 15 minutes per lb. turning 3 or 4 times.

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