1 leg of lamb, 4 to 5 lbs.
2 c. dry red wine
2 cloves garlic, crushed
Salt & pepper
1 1/2 tsp. dill weed
1 c. olive oil
1/2 c. onion, chopped

Marinate overnight, turning once. Remove 2 cups of marinade. Roast in 325 degree oven 30 to 35 minutes per pound. Baste with 1/2 cup marinade until 1 cup is left. Serve as sauce or make gravy. Cut little slits in lamb and insert cloves of garlic.