Baked Leg of Lamb

From a magazine clipping in my grandmother's recipe box:

Serves 6
     1 5 lb - 6 lb whole leg of lamb; trim as much fat as possible
For the marinade:
     2 onions
     6 to 8 cloves of garlic
     6 to 8 sprigs each thyme, oregano
     1 bottle strong white wine
     1 cup virgin olive oil
Salt; Coarsely ground black pepper

Slice onions and crush garlic, bruise herbs and combine in a large dish. Pour in wine and oil and rub marinade all over the lamb. Marinate in a cool place for 6 to 8 hours or overnight, turning frequently.

Preheat oven to 450 and remove the lamb from the marinade about 2 hours before serving. Pat dry. Remove the leaves from the thyme and oregano and mince them finely with the garlic from the marinade. Add 1 1/2 tsp. salt and 2 tsp. pepper to herbs and make a rather stiff paste with a little marinade. Rub the lamb with the paste. Bake for 15 minutes and reduce heat to 350. Turn lamb after 30 minutes, and bake for 30 minutes more, turn and bake for 15 minutes. Remove and let rest for 15 minutes.

To find out the story behind this recipe, go to my blog Champions of the House.