Leg of Lamb

  •   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.

Serves 8.

Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more


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