Braden Family Cookbook
LEG OF LAMB WITH MERLOT MARINADE
all ingredients. This make enough for 5-6 pounds of meat.
I suggest marinating for at least 6 hours under refrigeration.
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
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!