Butterflied Leg of Lamb

1. 1

   1.

2. 2

   Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley.

3. 3

   Pour over lamb in a shallow dish.

4. 4

   Refrigerate, covered, 6 hours or overnight, turning the lamb frequently.

5. 5

   Remove lamb; reserve marinade.

6. 6

   2.

7. 7

   Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently.

8. 8

   Check for doneness frequently after 30 minutes of grilling.

9. 9

   Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.