1 leg of lamb (6-8 lbs.)
Salt and pepper
1/3 c. dry red wine
2 tsp. dried basil (chopped)
2 tbsp. grated Parmesan cheese
1/3 c. olive oil

Trim off all the fat possible from lamb and sprinkle all sides with salt and pepper. Place lamb on a rack in a roasting pan (upside down). Bones up.

Beat remaining ingredients in a bowl until well blended. Brush some of the wine mixture over lamb. Roast in a preheated oven at 350 degrees for 1 hour. Remove lamb from oven and turn right side up and brush every 15-20 minutes. Bake 1 more hour for pink or 1 3/4 hours for well done.

Allow cooked lamb to stand 10 minutes before carving. Serve with fried zucchini and roasted peppers.