Grilled lamb (how special!) is best when marinated overnight. For a less salty flavor, use light soy sauce.
Recipe information
Yield
Makes 8 servings
Ingredients
3/4 cup each dry red wine and soy sauce
4 large cloves of garlic, crushed
1 tablespoon coarsely ground black pepper
10 tablespoons coarsely chopped flat-leaf parsley
1 butterflied leg of lamb (about 4 to 5 pounds)
Preparation
Step 1
1. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.
Step 2
2. Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently. Check for doneness frequently after 30 minutes of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.
Nutrition Per Serving
Per serving: 301 calories
1g carbohydrates
43g protein
12g fat
134 mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
