Grilled Merlot Lamb

• 1/2 cup soy sauce
• 1/2 cup Merlot
• 1/2 cup dry white wine
• 4 cloves garlic, pressed or minced
• 1/2 cup chopped fresh oregano leaves or 2 tablespoons dried oregano
• 2 tablespoons coarsely chopped fresh rosemary leaves or 1 tablespoon dried rosemary
• 1 tablespoon coarse-ground pepper
• 1 leg of lamb (5 to 6 lb.), boned, butterflied, and fat-trimmed
• Oregano and rosemary sprigs (optional)
• Salt

1. In a 9- by 13-inch baking dish, combine soy sauce, Merlot, white wine, garlic, chopped oregano, chopped rosemary, and pepper. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to 1 day, turning meat over several times.
2. Lift lamb from marinade (reserve marinade) and place on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Close lid on gas grill. Cook, turning as needed to brown meat evenly, until a thermometer inserted in thickest part of leg reaches 135u0b0 to 140u0b0 for rare (thinner portions will be well-done), 30 to 45 minutes. Brush meat occasionally with marinade up until the last 10 minutes of cooking.
3. Transfer meat to a platter, keep warm, and let rest 5 to 15 minutes. Garnish with oregano and rosemary sprigs. To serve, thinly slice meat. Add salt to taste.

soy sauce, merlot, white wine, garlic, oregano, rosemary, coarseground pepper, lamb, oregano, salt

Taken from www.myrecipes.com/recipe/grilled-merlot-lamb (may not work)