French Provencal Leg of Lamb
2 cups Beaujolais wine
2 tablespoons olive oil
1 tablespoon Gravy Master
1 tablespoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon ground black pepper
1/8 teaspoon dried sage leaves
2 cloves garlic, sliced
1 (5 to 6 pound) leg of lamb
In a large bowl, combine wine, oil, Gravy Master, rosemary, thyme, black pepper and sage.
Insert slivers of garlic in tiny slashes all over leg of lamb.
Put lamb in marinade, turning to coat all sides.
Cover and chill 24 hours, turning frequently.
Remove from marinade and sprinkle with salt.
Place, fat side up, on rack in open, shallow roasting pan. Roast at 450 [degree symbol] F. for 10 minutes.
Reduce oven heat to 325 [degree symbol] F.; roast 2 hours for rare (meat thermometer will register at 135 [degree symbol] F.); 2 1/2 hours for medium rare (meat thermometer will register at 150 [degree symbol] to 155 [degree symbol] F.)
Baste with some of the marinade several times during roasting. Makes 8 servings.