1 cup dry white wine
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
2 teaspoons chopped fresh basil
leaves
1 teaspoon chopped fresh rosemary
leaves
1 4- to 5-pound leg of lamb, boned
and rolled
In a small bowl, mix together wine, garlic, salt, pepper, paprika, basil and rosemary.
Place lamb in shallow glass baking dish. Pour marinade over lamb. Cover and refrigerate at least four hours or overnight, turning once.
Preheat oven to 325 degrees. Pour off marinade and reserve. Place lamb on rack in shallow roasting pan.
Roast approximately 20 to 25 mintues per pound, or until meat thermometer registers 140 to 145 degrees. Bring marinade to a boil and baste meat occasionaly. (Once meat is done, discard any remaining marinade.)
Remove from oven, cover loosely and allow to sit 15 to 20 minutes before slicing. Makes 12 servings.
Per serving:
Calories: 257 (61% from protein,
1% from carbohydrate, 38% from fat)
Protein: 37 grams
Total fat: 10 grams
Saturated fat: 4 grams
Cholesterol: 118 mg
Sodium: 135 mg
Carbohydrate: 0-1 gram
Exchanges: 5 ½ meat