Braden Family Cookbook

Chuck Braden

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GRILLED LEG OF LAMB WITH MERLOT MARINADE       Sunset Magazine

cup soy sauce (shoyu)
5 - 6 POUND boneless leg of lamb
cup Merlot (or other light red wine)
cup dry white wine
4 cloves garlic, crushed or minced
cup chopped fresh oregano
2 TBSP. chopped fresh rosemary
1 TBSP. coarse ground fresh pepper

 

Blend all ingredients.  This make enough for 5-6 pounds of meat.  I suggest marinating for at least 6 hours under refrigeration.

Use a 5-6 pound boned and fat trimmed leg of lamb.  BBQ over medium heat (indirect preferred) for about 30 - 45 min for rare lamb.  Brush with reserved marinade during last 10 - 15 minutes of cooking.  Let lamb rest 5 minutes before slicing.  Slice lamb thin and lightly salt.

 Note:    serve with the same red wine used in the marinade.  Use a thermometer to check degree of doneness unless you can tell doneness by feel!