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Wine Scented Leg Of Lamb

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  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
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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Wine Scented Leg Of Lamb Recipe