Sue Millar Perry's Grilled Butterflied Leg Of Lamb

5.0(43)

by Kathleen Beckett-Young

Dinner, Main Course

Servings

Eight servings

Total time

6h 30m

Calories / serving

584 kcal

Ingredients (7)

serves

1 cup red winered-wine
1 cup low-sodium soy saucesoy-sauce
1/2 cup olive oilolive-oil
5 cloves garlic, crushedgarlic
1 tablespoon dried rosemary, or 2 tablespoons to 1/4 cup fresh rosemary, snipped, plus sprigs for garnishrosemary
2 teaspoons ground black pepperpepper
1 butterflied leg of lamb, 4 to 5 pounds

Instructions (2 steps)

01Combine the wine, soy sauce, oil, garlic and herbs and pour over the lamb in a shallow glass or enamel pan (aluminum will react with acidity in the wine and affect the taste). Refrigerate, covered, for 6 hours, turning the lamb occasionally.
02Prepare coals for grilling. Drain the lamb and reserve the marinade. Place the lamb on the grill 4 inches above the coals. Grill 15 minutes per side for rare, or 20 for medium, basting frequently with the marinade. Slice thinly and arrange on a large platter garnished with sprigs of fresh rosemary.

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Rich recipe — supports nutrition-aware planning.