Grilled Butterflied Leg Of Lamb Zinfandel

• 4 -5 lbs leg of lamb, boned and butterflied
• sauce
• 1 bottle zinfandel
• 1/4 cup red wine vinegar
• 1/4 cup rice wine vinegar
• 1/4 cup olive oil
• 2 tablespoons sesame oil
• 6 cloves garlic, sliced
• 3 teaspoons fresh rosemary or 1 teaspoon dried rosemary
• fresh pepper

1. mix sauce ingredients, add to 13x9 pan, add lamb and marinate overnite, turning a few times.
2. reserve 1/4 c of sauce.
3. pour the rest into a saucepan and simmer until reduced by half, and has thickened.
4. meanwhile, heat the grill to hot.
5. add lamb, cook aprox 15-20 minutes per side for med rare, basting with sauce as needed.
6. allow meat to sit 15 minutes before carving against the grain.
7. serve with sauce.

lamb, sauce, zinfandel, red wine vinegar, rice wine vinegar, olive oil, sesame oil, garlic, fresh rosemary, fresh pepper

Taken from www.food.com/recipe/grilled-butterflied-leg-of-lamb-zinfandel-58650 (may not work)