1. Combine wine, oil, onion, garlic. Tabasco
and salt to taste. Place lamb in a glass or
enameled-ware pan just large enough to
hold it. Pour wine mixture over the top.
Cover and let stand in the refrigerator 6
hours or overnight. Turn meat occasionally.
2. Heat oven to
3. Remove lamb and pat dry with paper toweling.
Place on a rack in a shallow roasting pan.
Insert a meat thermometer into heavy part of leg, being careful
not to touch the bone.
4. Roast meat about 25 minutes per pound or to the desired
degree of doneness.
Lamb should be pink in the center when it is eaten.
Baste lamb occasionally with the wine marinade.
5. Serve with Stewed Tomatoes.