Herbed-Butterflied Leg Of Lamb - cooking recipe

Ingredients

4 Tbsp. butter or margarine
1 large onion, minced
1 to 2 cloves garlic, minced
salt
dried rosemary leaves, crushed
dried thyme leaves
ground black pepper
4 lb. lamb leg (shank half), boned and butterflied
1 Tbsp. olive oil
1/2 c. white wine

Preparation

About 2 1/2 hours before serving, in skillet over medium heat in hot butter, cook onion, garlic, 1 teaspoon salt, 3/4 teaspoon rosemary, 3/4 teaspoon thyme and 1/4 teaspoon of pepper until onion is tender.