1 c  Unsweet. pomegranate juice
1/2 c  Dry red wine
2    Large onions
1    Lemon; unpeeled, chopped
3    Cloves garlic
1 ts Black pepper
1 tb Chopped fresh basil leaves
1 ts Salt
1    (5- to 6-lb) leg of lamb *

*Note: Leg of lamb should be butterflied. In blender, combine pomegranate
juice, red wine, onions, lemon, garlic, pepper, basil and salt. Rub some of
marinade well into lamb. Place meat in shallow glass or enamel pan. Pour
remaining marinade over meat. Marinate in refrigerator overnight. When
ready to cook, wipe off excess marinade. Grill over medium coals or roast
the lamb at 325F until thermometer reaches 145F for medium-rare. Let rest 5
to 10 minutes before carving.