Butterflied Leg Of Lamb Recipe

• 3/4 c. dry red wine
• 3/4 c. soy sauce
• 4 lrg garlic cloves crushed
• 1 Tbsp. coarsely-grnd black pepper
• 10 Tbsp. coarsely-minced flat-leaf parsley
• 1 x butterflied leg of lamb - (abt 4 to 5 lbs)

1. Combine the wine, soy sauce, garlic, pepper and 8 Tbsp.
2. parsley.
3. Pour over lamb in a shallow dish.
4. Chill, covered, 6 hrs or possibly overnight, turning the lamb frequently.
5. Remove lamb; reserve marinade.
6. Grill lamb 4 inches above warm coals, about 20 min on each side, basting frequently.
7. Check for doneness frequently after 30 min of grilling.
8. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.
9. This recipe yields 8 servings.
10. Comments: Grilled lamb (how special!)
11. is best when marinated overnight.
12. For a less salty flavor, use light soy sauce.

red wine, soy sauce, garlic, black pepper, flatleaf parsley

Taken from cookeatshare.com/recipes/butterflied-leg-of-lamb-95755 (may not work)