BUTTERFLIED LAMB IN SAGE AND ROSEMARY RECIPE

Butterflied Lamb In Sage And Rosemary Recipe image

Provided by laneman

Number Of Ingredients 8

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1 small onion, grated
1 garlic clove, crushed
3/4 cup dry red wine
1/4 cup olive or salad oil
2 teaspoons salt
3/4 teaspoon rosemary, crushed -- 4-3 inch stalks, stripped
3/4 teaspoon rubbed sage - 2 clusters of fresh sage, leaves cut into 1/8" slices
1 4-pound lamb leg shank half, butterflied

Steps:

In large stainless-steel, enamel, or glass pan, mix first 7 ingredients. Add lamb, turning to coat it with marinade; cover and refrigerate 6 hours or overnight, turning lamb occasionally. Use ! gallon ziplock baggie. About 50 minutes before serving, prepare outdoor grill for barbecuing. Place lamb on grill over medium heat, reserving marinade. Cook 15 to 20 minutes for medium-rare or until of desired doneness, brushing with marinade and turning lamb often.