MARINADE
1 pk MAGGI Garden Mint Gravy Mix
1 ts Oregano
1 ts Dried basil
2 Garlic cloves; crushed
2 ts Grated lemon rind
1/4 c Lemon juice
1/2 c Red wine
1 ts MAGGI Chilli Sauce

Trim the lamb of any excess fat.

Place the lamb in a plastic bag.

Combine the marinade ingredients in a bowl. Mix thoroughly.

Pour over the lamb. Remove the air and seal the bag with a twist tie.

Refrigerate for 12-24 hours.

Drain the lamb and place on a rack in a roasting pan. Reserve the marinade.

Roast the lamb in a preheated oven, 170 C, for 11/4 -11/2 hours or until
the lamb is cooked to your liking.

Brush with the marinade while cooking.

Remove from the oven and stand the lamb in a warm place for 10-15 minutes
before carving.