BUTTERFLIED LEG OF LAMB

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Butterflied Leg of Lamb image

Categories     Lamb     Red Wine     Summer     Grill/Barbecue     Soy Sauce     Parade

Yield Makes 8 servings

Number Of Ingredients 5

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)

Steps:

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

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