Butterflied Leg Of Lamb
- Marinade:
- 1 cup dry red wine
- 3/4 cup soy sauce
- 4 large cloves of garlic, crushed
- 1/2 cup chopped fresh mint
- 2 tablespoons slightly bruised or chopped fresh rosemary
- 1 tablespoon coarsely ground black pepper
- 1 butterflied leg of lamb (4-5 pounds)
- For the lamb - I usually get a smaller half leg, maybe 3 pounds. You can ask the butcher to butterfly it, or you can do it yourself; it's not hard. "Butterflied" means cutting the leg bone out so the meat lays flat instead of round. Thickness should range 2-3 inches, preferably as consistent as possible.
- Combine the six marinade ingredients and pour over lamb in shallow glass baking pan or ziploc bag. Refrigerate 6 hours (a few more is OK), turning frequently if possible.
- Prepare hot grill. Drain meat but reserve marinade. Grill the lamb about 10 minutes on each side, basting frequently. Check frequently to cook to medium rare. Take off grill and let sit 5 minutes. Slice thinly (1/4 inch) and serve immediately.
marinade, red wine, soy sauce, garlic, fresh mint, rosemary, ground black pepper, lamb
Taken from www.epicurious.com/recipes/member/views/butterflied-leg-of-lamb-50175498 (may not work)