Braden Family Cookbook

Chuck Braden

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MERLOT MARINADE                         Sunset Magazine

 

cup soy sauce (shoyu)

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!