Roast Leg of Lamb
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  • 5-7 lb. McGinnis Sisters leg of lamb
  • 2 cups red wine or beef broth
  • 2 tbsp. snipped fresh rosemary
  • 2 tsp. chopped garlic
  • 1 tsp. salt
  • ¼ tsp. cracked black pepper
Place lamb in large glass baking dish. In small bowl, mix remaining ingredients; pour over lamb. Refrigerate up to 24 hrs., turning lamb occasionally.
To Roast: Remove lamb from marinade; place on rack in shallow roasting pan. Roast lamb, uncovered, in a preheated 425° oven 45 min., brushing occasionally with marinade. Reduce oven temperature to 375° and continue roasting 1 hr. longer, basting with marinade until lamb reaches an internal temperature of 140° on a meat thermometer. Cover with foil and let stand 15-20 min. or until thermometer reaches 145°. Serves about 8.

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