The fell must be removed from leg of lamb for this recipe. Place lamb in large dish or enameled pan. Peel one onion and stud it with cloves.

 

Mix salad oil, and red wine. Add salt, pepper, oregano, and garlic. Pour mixture, with clove-studded onion, over lamb. Cover and refrigerate. Let marinate 24 hours. Turn lamb several times, or spoon mixture over meat frequently during marinating period. Drain. Roast at 325 degrees F 35 minutes per lb or until meat thermometer registers 180 degrees F for well done.