Butterflied Lamb In Sage And Rosemary Marinade
|Onion||1 Small, grated|
|Garlic||1 Clove (5 gm), crushed|
|Dry red wine||3⁄4 Cup (12 tbs)|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Rosemary||3⁄4 Teaspoon, crushed|
|Rubbed sage||3⁄4 Teaspoon|
|Lamb leg shank half||4 Pound, butterflied|
1. In large stainless-steel, enamel, or glass pan, mix first 7 ingredients. Add lamb, turning to coat it with marinade; cover and refrigerate 6 hours or overnight, turning lamb occasionally.
2. About 50 minutes before serving, prepare outdoor grill for barbecuing.
3. Place lamb on grill over medium heat, reserving marinade. Cook 15 to 20 minutes for medium-rare or until of desired doneness, brushing with marinade and turning lamb often.