Butterflied Leg of Lamb

• 3/4 cup each dry red wine and soy sauce
• 4 large cloves of garlic, crushed
• 1 tablespoon coarsely ground black pepper
• 10 tablespoons coarsely chopped flat-leaf parsley
• 1 butterflied leg of lamb (about 4 to 5 pounds)

1. 1.
2. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley.
3. Pour over lamb in a shallow dish.
4. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently.
5. Remove lamb; reserve marinade.
6. 2.
7. Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently.
8. Check for doneness frequently after 30 minutes of grilling.
9. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.

red wine, garlic, ground black pepper, flatleaf parsley, lamb

Taken from www.epicurious.com/recipes/food/views/butterflied-leg-of-lamb-106680 (may not work)