- 1 cup red wine
- 1 cup low-sodium soy sauce
- 1/2 cup olive oil
- 5 cloves garlic, crushed
- 1 tablespoon dried rosemary (or 2 tablespoons fresh)
- 2 teaspoons freshly ground black pepper
- 1 butterflied leg of lamb, 4 to 5 pounds
Combine 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.
Drain the lamb and place on a hot grill 4 inches above the coals. Grill 15 minutes per side for rare or 20 minutes for medium.
Slice thinly and arrange on a large platter garnished with sprigs of fresh rosemary.