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DEL.ICIO.USGrilled Leg of Lamb With Red Zinfandel Marinade
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Cuisine: Main Dish On the grill
IN THE KITCHEN WITH . . . STEVE BRAZEN, 58, of Big Canoe: Success lies in 'mental tasting'
Ask your butcher to bone and butterfly a leg of lamb for you. This tender meat goes nicely with oven-roasted rosemary potatoes and a simple vegetable, like green beans.
Note: This recipe calls for overnight marinating.
Hands on time: 30 minutes Total time: 40 minutes Serves: 8-10
Ingredients:
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Grilled Leg of Lamb With Red Zinfandel Marinade
1/2 cup chopped fresh parsley
2 garlic cloves
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon dry mustard
1 cup red zinfandel wine
1/2 cup soy sauce
1/2 cup extra-virgin olive oil
1/2 cup Asian sesame seed oil
1 (4- to 5-pound) boned and butterflied leg of lamb
Instructions:
In a blender, combine the parsley, garlic, thyme, rosemary, mustard, wine, soy sauce, olive oil and sesame seed oil. Set aside 1/2 cup to serve with the lamb. Place the lamb in a shallow dish and pour the remaining marinade evenly over the meat. Cover and refrigerate overnight, turning occasionally.
Grill the lamb over medium-hot coals. Depending on the thickness of the meat and your desired doneness, plan on anywhere between 6 to 10 minutes per side. (Because of the uneven thickness of butterflied lamb, you should be able to have portions cooked to everyone's preferences.) Slice against the grain, heat the reserved zinfandel sauce and serve alongside.
Grill the lamb over medium-hot coals. Depending on the thickness of the meat and your desired doneness, plan on anywhere between 6 to 10 minutes per side. (Because of the uneven thickness of butterflied lamb, you should be able to have portions cooked to everyone's preferences.) Slice against the grain, heat the reserved zinfandel sauce and serve alongside.
Notes:
This recipe calls for overnight marinating.
Nutrition:
Per serving, based on 8: 584 calories (percent of calories from fat, 80), 15 grams protein, 3 grams carbohydrates, trace fiber, 50 grams fat (14 grams saturated), 93 milligrams cholesterol, 1,125 milligrams sodium.
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