Spring Leg of Lamb

(1) 5-lb DLM Natural Leg of Lamb, butterflied
2 Tbsp DLM Worcestershire Sauce
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
6 Tbsp soy sauce
1/2 cup dry red wine
3 cloves garlic, slivered
2 Tbsp flour
Salt (optional)
Freshly ground pepper

Combine Worcestershire sauce, oil, soy sauce, and wine. Marinate the lamb in the refrigerator for 2 hours in a glass dish or plastic bag. Remove lamb from refrigerator one-half hour before roasting. Preheat oven to 450F.

Drain marinade and reserve. To dry, pat the lamb with paper towels. Stuff with garlic. Roll and tie the lamb into a rolled roast. Sprinkle the lamb with flour, and shake off any excess. Season with salt and pepper, if desired. Roast on a rack in an open shallow pan. Immediately after putting the lamb in the oven, reduce the heat to 325F. Roast the lamb 25 to 35 minutes per pound for medium rare, or to the internal temperature of 145F. Brush with reserved marinade.

Makes 8 servings

Allergy Warning: Contains wheat and soy