Sue Millar Perry's Grilled Butterflied Leg Of Lamb

1. 1

   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).

2. 2

   Refrigerate, covered, for 6 hours, turning the lamb occasionally.

3. 3

   Prepare coals for grilling.

4. 4

   Drain the lamb and reserve the marinade.

5. 5

   Place the lamb on the grill 4 inches above the coals.

6. 6

   Grill 15 minutes per side for rare, or 20 for medium, basting frequently with the marinade.

7. 7

   Slice thinly and arrange on a large platter garnished with sprigs of fresh rosemary.

* Per serving · 4 servings · Values may vary.

No additional tips available.