1 leg of lamb, about 6 lbs.
Salt and pepper
1/3 c. dry red wine
1 lg. clove garlic, mashed
1 tsp. basil
1 tsp. oregano
1 tsp. dried rosemary, crushed
3 tbsp. grated Parmesan cheese
1 tbsp. lemon juice
1/2 tsp. grated lemon rind
1/3 c. olive oil

Trim most fat off the lamb. Sprinkle the leg with salt and pepper. Blend wine, garlic, basil, oregano, rosemary, Parmesan, lemon juice, rind and oil and beat with a whisk until smooth. Coat lamb with the mixture and place in roasting pan. Roast at 350 degrees for 17 to 20 minutes per pound or as desired. Brush every 20 minutes with remaining mixture while roasting.

Makes 6 servings.