GRILLED LEG OF LAMB WITH MERLOT MARINADE Sunset Magazine

½ cup soy sauce (shoyu)
5 - 6 POUND boneless leg of lamb
½ cup Merlot (or other light red wine)
½ cup dry white wine
4 cloves garlic, crushed or minced
½ 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!