Braden Family Cookbook
½ cup soy sauce (shoyu)
½ cup Merlot (or other
light red wine)
½ cup dry white wine
4 cloves garlic, crushed or
½ cup chopped fresh oregano
2 TBSP. chopped fresh
1 TBSP. coarse ground fresh
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.
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!