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Ingredients

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Directions

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  • In a very large glass or ceramic bowl, stir together wine, garlic, basil leaves, and rosemary.

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  • With lamb fat side down, puncture meat 5 to 10 times with a long-tined fork. Place lamb, fat side up, in marinade. Cover bowl with plastic wrap. Marinate in refrigerator several hours or overnight, turning meat occasionally.

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  • Lift the meat from the marinade, reserving the marinade. In a covered grill, arrange medium-hot coals around the outside edges of the grill; then, test for medium heat above the center of the grill (not above the coals).

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  • Place meat, fat side up, on a rack in a roasting pan. Sprinkle with pepper. Insert a meat thermometer into the meat. Place pan on the grill rack, but not over the coals. Lower the grill hood. For medium doneness, cook for 2-1/4 to 3-1/4 hours or until meat thermometer registers 145 degrees F. (temperature will rise 5 degree F after it's removed from the grill). Add extra coals as needed to maintain temperature. Baste with reserved marinade.

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  • Transfer meat to a warm carving platter. Cover loosely with foil to keep warm for 10 minutes before carving. Makes 16 to 20 servings.

Nutrition Facts

299 calories; 19 g total fat; 8 g saturated fat; 105 mg cholesterol; 75 mg sodium. 0 g carbohydrates; 0 g fiber; 29 g protein; 0 RE vitamin a; 0 mg vitamin c; 10 mg calcium; 2 mg iron;

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