Butterflied Lamb In Sage And Rosemary Recipe

Ingredients

• 1 small onion, grated
• 1 garlic clove, crushed
• 3/4 cup dry red wine
• 1/4 cup olive or salad oil
• 2 teaspoons salt
• 3/4 teaspoon rosemary, crushed -- 4-3 inch stalks, stripped
• 3/4 teaspoon rubbed sage - 2 clusters of fresh sage, leaves cut into 1/8" slices
• 1 4-pound lamb leg shank half, butterflied