Indiana Leg of Lamb
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INGREDIENTS 1 (5 to 7 pounds) boned, rolled and tied leg of lamb
1 cup wine vinegar
1 cup vegetable oil
2 cloves garlic, whole
1 bay leaf, crumbled
2 teaspoons salt
1 teaspoon rosemary
1 teaspoon sage
1/2 teaspoon crushed pepper
3 each - large potatoes, onions (quartered); large chilies or peppers (sliced)
2 garlic bulbs, skin removedCombine vinegar, oil and seasonings, pour over lamb. Cover and marinate in refrigerator 12 to 24 hours, turning often. Remove lamb, strain marinade and reserve.
Place potatoes, onions, chilies and garlic in shallow roasting pan; pour 1/4 cup marinade over vegetables. Place lamb on roasting rack over vegetables. Pour 1/4 cup marinade over lamb.
Roast at 325 degrees approximately 25 minutes per pound or until meat thermometer registers 140 degrees for rare OR 150 to 155 degrees for medium. Baste with 1/4 cup marinade every 20 to 30 minutes. Allow lamb to rest 15 minutes before carving; serve with vegetables. Use drippings for gravy, if desired.