1 cup dry red wine (Kosher for Passover)
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 zipper-style plastic bag; seal bag. Marinate in refrigerator 2 hours or overnight, turning occasionally.
Place lamb on rack in roasting pan.
Bake at 350°F for 50 to 60 minutes or until meat thermometer reaches 160°F (medium). Let stand 10 minutes before slicing.
