We are lamb lovers! “Too cute, but not too cute to eat.”

Ingredients:

• 1/2 c soy sauce
• 1/2 c Merlot
• 1/2 c dry white wine
• 4 cloves garlic, pressed or minced
• 1/2 c chopped fresh oregano leaves or 2 Tab dried oregano
• 2 Tab coarsely chopped fresh rosemary leaves or 1 Tab dried rosemary
• 1 Tab coarse-ground pepper
• 1 leg of lamb (5 to 6 lb.), boned, butterflyed, and fat-trimmed
• Oregano and rosemary sprigs (optional)
• Salt

Directions:

1. In a 9- by 13-inch baking dish (or large Ziploc bag), combine soy sauce, Merlot, white wine, garlic, chopped oregano, chopped rosemary, and pepper.
2. Add lamb and turn to coat with marinade.
3. Cover and chill at least 6 hours or up to 1 day, turning meat over several times.
4. Lift lamb from marinade (reserve marinade).
5. Place on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds).
6. Close lid on gas grill.
7. Cook, turning as needed to brown meat evenly, until a thermometer inserted in thickest part of leg reaches 135° to 140° for rare (thinner portions will be well-done), 30 to 45 minutes.
8. Brush meat occasionally with marinade up until the last 10 minutes of cooking.
9. Transfer meat to a platter, keep warm, and let rest 5 to 15 minutes.
10. Garnish with oregano and rosemary sprigs.
11. To serve, thinly slice meat.
12. Add salt to taste.

Serves:   8-10

Source:  Sunset, May 1998