Wine Scented Leg Of Lamb
|Dry wine/Red / white||5 Fluid Ounce (60 Milliliter)|
|Olive oil||2 Fluid Ounce (60 Milliliter)|
|Soy sauce||3 Tablespoon|
|Chopped thyme/Rosemary / 2 teaspoons dried thyme / rosemary||2 Tablespoon|
|Lemon zest||2 Teaspoon, finley grated|
|Garlic||2 Clove (10 gm), minced|
|Ground pepper||1⁄2 Teaspoon|
|Leg lamb||7 Pound, trimmed of visible fat, boned and butterflied|
In a bowl, whisk together the wine, olive oil, soy sauce, thyme or rosemary, lemon zest, garlic, salt and pepper.
Place the lamb in a large lock-top plastic bag and pour in the wine mixture.
Press out the air and seal the bag tightly.
Massage the bag gently to distribute the marinade evenly.
Place in a large bowl and refrigerate, turning and massaging the bag occasionally, for at least 3 hours, or all day if you wish.
Prepare a fire for direct-heat cooking in a grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Remove the lamb from the marinade and pat it dry with paper towels; reserve the marinade.
Place the lamb on the rack and grill, turning several times and brushing with the reserved marinade, until done to your liking when cut into with a knife, or until an instant-read thermometer inserted into the thickest part of the leg registers 130°F (54°C) for rare and 140°F (60°C) for medium, 35-45 minutes.
Remove the lamb from the grill and transfer to a cutting board.
Cover loosely with aluminum foil and let rest for 5 minutes.
To serve, carve into thin slices and arrange on a warmed platter or individual plates.