Gilled Leg of Lamb

Posted on November 12, 2005


Grilled Butterflied Leg of Lamb

The Silver Palate Good Times Cookbook – Julee Rosso and Sheila Lukins

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
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 noncorrodible 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.

Note for the hostess:
The pita bread should just be warm. Heat in a very low oven or heat in a warm oven that has just been turned off.

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