Leg Of Lamb With Spices

• 1 (5 to 7 lb.) boned, rolled and tied leg of lamb
• 1 c. wine vinegar
• 1 c. vegetable oil
• 2 cloves garlic (whole)
• 1 bay leaf, crumbled
• 2 tsp. salt
• 1 tsp. rosemary
• 1 tsp. sage
• 1/2 tsp. crushed pepper
• 3 each: large potatoes, quartered onions and sliced large green or red peppers
• 21 garlic bulbs, skin removed

1. Combine vinegar, oil and seasonings; pour over lamb.
2. Cover and marinate in refrigerator 12 to 24 hours, turning often. Remove lamb, strain marinade and reserve.
3. Place potatoes, onions, chilies and garlic in a shallow roasting pan; pour 1/4 cup marinade over vegetables.
4. Place lamb on roasting rack over vegetables.
5. Pour 1/4 cup marinade over lamb.
6. Roast at 325u0b0 approximately 25 minutes per pound.
7. Baste with 1/4 cup marinade every 20 to 30 minutes.
8. Allow lamb to rest 15 minutes before carving; serve with vegetables.

lamb, wine vinegar, vegetable oil, garlic, bay leaf, salt, rosemary, sage, pepper, potatoes, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=408742 (may not work)