Lamb

We bought boned out leg of lamb and untied it. Season it heavily w/ salt, pepper and rosemary. Put it in a ziplock baggie w/ 1c red wine (nothing special – just table red), ¼ c soy sauce, 1T minced garlic and 1 T minced ginger. Refrigerate overnight or longer. When ready to cook, either grill it opened up or tie it back up and roast it at 350ish for about 90 minutes or until it’s 125 (for rare), 135 (for med rare) 145 (for well done). Let it sit for 15-20 minutes before carving.