Roast Leg of Lamb

INGREDIENTS

1/2 cup

orange juice

1 cup

white wine

3 cloves

garlic, minced

2 tsp

fresh thyme or 1 teaspoon of dried thyme

2 tbsp

fresh chopped rosemary or 1 Tbsp of dried rosemary

1/4 tsp

fresh ground pepper

One 6-pound leg of lamb, bone-in or boneless. (If boneless, the leg should be tied up with kitchen string by butcher.)

Marinade

Salt and freshly ground black pepper