Butterflied Leg of Lamb

It’s barbeque time and this is one of our favorites for entertaining.  I think that we have made this lamb dish for all of our friends. 

1 cup dry red wine
¾ cup soy sauce
4 shallots, chopped finely
2 Tablespoons fresh rosemary, chopped or 1 Tablespoon dried
1 Tablespoon coarsely ground black pepper
1 butterflied leg of lamb (about 4 – 5 pounds)  [Ask your butcher to butterfly the lamb for you]

 Combine the wine, soy sauce, shallots, rosemary, and pepper and pour over the lamb in a shallow baking dish.  Refrigerate covered 6 hours, turning the lamb every hour or so.

 Prepare the coals for grilling.

Drain the meat and reserve the marinade.  Grill the lamb above the hot coals about 10 minutes on each side, basting frequently with the marinade.  Check the temperature of the lamb after 20 minutes of grilling keeping the meat preferably medium rare. It may take longer than 20 minutes depending on how hot your coals are.

Cut into thin slices and serve immediately with your favorite summer vegetables.  I serve this with the Onion Corn Pie posted in January 2011.

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