Butterflied Leg Of Lamb

The Silver Palate Good Times Cookbook
by Julee Rosso, Sheila Lukins

A combination that will dazzle your eyes and your palate.

Makes: 8 portions

1 cup dry red wine
3/4 cup soy sauce
4 large cloves garlic, crushed
1/2 cup chopped fresh mint
2 tablespoons slightly bruised fresh rosemary or 1 tablespoon dried
1 tablespoon coarsely ground black pepper
1 butterflied leg of lamb (about 4 to 5 pounds)

Combine the wine, soy sauce, garlic, mint, rosemary, and pepper and pour over the lamb in a non-corrodible shallow baking pan. Refrigerate covered 6 hours, turning the lamb frequently. Prepare hot coals for grilling. Drain the meat but reserve the marinade. Grill the lamb 4 inches above the hot coals about 20 minutes on each side, basting frequently with the marinade. Check the lamb for doneness frequently after 30 minutes grilling. Cut into very thin slices and serve immediately, accompanied by corn on the cob, sliced summer tomatoes, and a green salad.