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MIX wine, oil, garlic, herbs and seasonings. Pour over lamb in large resealable plastic bag; seal bag. Refrigerate 2 hours or overnight to marinate, turning occasionally.
PREHEAT oven to 350°F. Remove lamb from marinade; discard marinade. Place lamb on rack in roasting pan.
BAKE 50 minutes to 1 hour or until meat thermometer reaches 160°F (medium). Let stand 10 minutes before slicing.