Marinated Lamb
Grilled butterflied leg of lamb
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
red wine
|
*
|
| ½ | cup |
soy sauce, tamari
(up to 3/4 C) |
|
| 1 | tablespoon |
rosemary leaves
crushed |
|
| 1 | tablespoon |
black pepper
fresh |
|
| 4 | cloves |
garlic
peeled and minced |
|
| 1 | Half |
leg of lamb
butterflied |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
red wine
|
*
|
| 118 | ml |
soy sauce, tamari
(up to 3/4 C) |
|
| 15 | ml |
rosemary leaves
crushed |
|
| 15 | ml |
black pepper
fresh |
|
| 4 | cloves |
garlic
peeled and minced |
|
| 1 | Half |
leg of lamb
butterflied |
*
|
Directions
Mix together all of the ingredients except the lamb.
Place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9x13 pan works well).
Pour most of the marinade over the lamb.
Swish the lamb around and get it soaked on both sides.
Cover and marinate in the refrigerator for at least several hours, turning occasionally.
Start a fire in the grill and get the coals very warm but not flaming.
Place lamb on grill about 3 to 4 inches from the coals.
Cook on this side for 20 minutes, basting with the extra marinade occasionally.
Turn the meat over and cook another 20 minutes.
After 10 minutes on the second side, start checking for doneness.
Contrary to many people's ideas, lamb should not be well done but should still be a little pink.
When done, slice thin and serve.
Yield: Serves 4-6.
