Roasted Lamb

Ingredients

Leg of lamb

1 C white cooking wine

2 cloves garlic, minced

Juice from 2 oranges (or 1/2 C orange juice)

1 Tbsp. freshly chopped rosemary

Pepper and sea salt to taste

Olive oil (about 2 Tbs.)

Directions

To make the marinade, combine everything except the lamb in a bowl. Blend it together with a whisk. Pour into a plastic bag and then add the leg of lamb. Seal the bag, and let it sit overnight.

Allow the lamb to reach room temperature before you put it in the oven. Remove from the bag, place in a roasting pan (along with all the marinade juices), and bake on the lower rack at 450 degrees. Roast the lamb until it reaches an internal temperature of about 135, or about an hour.

The secret to a good lamb dish is to not overcook it, so it should still be pink in the middle when it comes out of the oven. Place it on a rack, cover with foil, and allow it to sit in its own juices for about twenty minutes before serving. This will help the roasting process finish without drying out the meat.