1 bottle red wine
1 1/2 tbsp. rosemary
2 cloves elephant ear garlic, crushed
1 tsp. pepper
4-6 lb. boneless leg of lamb

Mix wine, rosemary, garlic and pepper together then pour over lamb. Marinate overnight. Preheat oven to 500 degrees. Remove lamb from marinade, place in roasting pan and put in oven then turn heat down to 325 degrees. Bake until done approximately 16 minutes per pound. Serve with minted rice (rice with chopped fresh mint).