Zinfandel Marinade For Lamb

• 3 cups Red Zinfandel
• 6 cloves of garlic, coarsely chopped
• 1/2 cup fresh rosemary, chopped
• 1/4 cup fresh thyme, coarsely chopped
• 2 tablespoons dried Greek Oregano
• zest of one lemon
• 1 teaspoon crushed red pepper
• 1 cup Extra Virgin Olive Oil, preferably Greek

1. In a 10" saucepan, bring the wine to a boil and reduce for 5 minutes. Set aside to cool before proceeding with recipe.
2. Combine reduced wine with remaining ingredients in a plastic bag appropriate for your meat.
3. Refrigerate overnight or at least 4 hours.
4. One hour prior to grilling, remove from refrigerator.
5. Right before placing on grill, remove meat from marinade, pat dry, and season well with sea salt and freshly ground pepper.
6. Grill to 130 degrees for medium rare, 140 for medium. LET IT REST at least 15 minutes before even thinking of slicing.

red zinfandel, garlic, fresh rosemary, fresh thyme, oregano, zest of one lemon, red pepper, olive oil

Taken from food52.com/recipes/6882-zinfandel-marinade-for-lamb (may not work)