1 (6 lb.) leg of lamb

MARINADE:

1 c. dry red wine
1/3 c. soy sauce
8 lg. cloves of garlic, crushed
1 tbsp. dried mint, crushed
1 tbsp. dried rosemary, crushed

24 hours before cooking, marinate lamb in refrigerator. To cook, preheat the oven to 450 degrees. Remove lamb from marinade, pat dry. Place in oven; reduce temperature to 350 degrees. Roast 2 hours or until meat thermometer is 160 degrees F. Let stand 15 minutes before slicing.