Georgian Lamb Marinade

This recipe is from a Time-Life cookbook published in the 70's (I believe). It is from the former USSR Georgia, not the US state. It was originally used for lamb kebabs but we use it for roast lamb. Make once the recipe for each 2 pounds of lamb.

• Ready In: 26 hrs
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 1  tablespoon lemon juice
• 1  onion, chopped
• 1  teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1  leg of lamb

Directions

1. Mix all ingredients. Pour into a large baggie and add lamb. Seal baggie, removing as much air as possible. Put in another baggie and seal. Refrigerate overnight, turning occasionally. Roast as normal starting in a hot oven, about 400 degrees and turning down after 10 minutes to 325 or so. Cook till done, using a meat thermometer. The time will depend on how large the lamb is, whether it has a bone, etc.