Ingredients

• Step 1. First make a spice-rub by measuring out:
• 3 cloves of garlic, crushed
• 2 teaspoons of dry oregano
• 2 teaspoons of dry thyme
• 2 teaspoons of dry rosemary
• 1/4 teaspoon of fresh ground black pepper
• Put these ingredients into a small bowl and mix everything together
• 1/2 cup (4 oz.) of olive oil
• 1/2 cup (4 oz.) of lemon juice, fresh squeezed
• 2 cups (16 oz.) of dry red wine
• The Boneless Leg of Lamb
• Step 2. Rub the garlic dry-rub spice mixture all over the lamb.
• Step 4. Pour the lemon juice, olive oil and red wine over the lamb (in the bag.)
• Step 6. Roasting the Boneless Leg of Lamb
• Remove the lamb from the refrigerator at least 1 hour before cooking it.
• Preheat the oven to 450 F. degrees.
• Snip the corner of the bag and squeeze the marinade out into the sink. It will no longer be usable.
• Pat the lamb dry with paper towels.
• Place the lamb on a roasting rack in a roasting pan.
• Insert an oven-safe meat thermometer into the thickest part of the boneless leg of lamb.
• Set the lamb into the 450-degree oven and roast for 20 minutes.
• With a pair of kitchen scissors cut through the netting (or string) and remove it completely.
• Slice the lamb into 1/2 inch thick slices across the grain.
• From: http://startcooking.com/blog/365/How-to-Cook-a-Leg-of-Lamb