Roast Leg of Lamb

1 leg of lamb (about 5 pounds)
1/2 cup olive oil
2 cloves of garlic
1/2 cup red wine
1/2 cup lemon juice
rosemary
salt

A Regular Guys Recipe

Remove meat from refrigerator 1 hour before roasting.  Crush the garlic cloves and soak them in the olive oil (or use olive oil that already has some garlic cloves in it.)  Coat the meat with the olive oil/garlic.  Salt the meat well and rub the meat with rosemary.

Put the red wine and lemon juice into a spray bottle -- you will use this to baste the meat frequently during roasting.

You can roast the lamb either in your oven our outdoors on a grill (our favorite).  If you use the oven or an outdoors gas grill, preheat it to 450 degrees then reduce heat to 325 when you put the meat into the oven.  If you use a charcoal grill use indirect heating method by puting the hot coals around the edges of the grill and a drip pan beneath the meat.  Add additonal charcoal as needed.

Roast the meat fat side up for about 30 minutes per pound or until the internal meat temperature is about 170 degrees (for medium doneness).  About every 10-15 minutes during roasting, spray the meat with the wine/lemon juice mixture.