1 (5 or 6 lb.) leg of lamb, boned
Lemon juice
2 tbsp. olive oil
1/4 tsp. salt
Pepper
1/3 c. golden or dark raisins, chopped
4 sm. clove garlic, minced
1 sm. onion, chopped
1/4 c. butter
3 tbsp. California Rose
3 c. soft stale bread crumbs or 1 (8 oz.) pkg. stuffing mix
2 or 3 tbsp. chopped mint or parsley
Pinch of dried rosemary or oregano
Wine Lamb Baste (see below)

Rub lamb with lemon juice; sprinkle with salt and pepper. Combine other ingredients; mix well. Stuff lamb, fitting meat around mixture. Tie or hold in place with skewers. Place skewered side down in roasting pan. Put olive oil in pan. Roast in moderately hot 375 degree oven for 2 1/2 to 3 hours, basting often with Wine Lamb Baste. 6 to 8 servings.

WINE LAMB BASTE:

Combine 1 cup California Rose, 1/4 cup soy sauce, 1/2 teaspoon dried rosemary, and 1/2 teaspoon oregano in saucepan; simmer a few minutes before using to baste meat.