1 leg of lamb
Peanut oil
Salt
Coarse pepper
Rosemary
Cumin seeds
Red wine (claret or burgundy)

Skin and trim the leg of lamb. Rub with peanut oil. Sprinkle with seasonings on all sides, as they will stick to the oil. Dip a clean, white cloth in enough red wine to soak it thoroughly, then wrap the leg of lamb in the cloth. Wrap all in foil or waxed paper and place in the refrigerator for at least 24 hours before roasting.

Remove and unwrap at least an hour before roasting. Place in a 200 degree oven for about 4 hours; if you like the meat pink; longer for well-done. I wring the wine out of the cloth to use if basting is necessary. If you want brown gravy, turn the temperature to 350 degrees for 1/2 hour just before removing the meat from the oven. Idaho potatoes, boiled 8 minutes and coated with bacon drippings, may be placed around the roast for this final cooking period.