Name: Herbed Leg of Lamb
Prep time: 10 min
Ingredients: 2 cups red Zinfandel wine or other dry red wine; 5 garlic, minced; 3 fresh basil leaves; 2 fresh rosemary; 1 pound leg of lamb, boned and butterflied (also called boneless rolled leg roast); Pepper

Directions

Step 1

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

Advertisement

Step 2

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.

Step 3

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).

Step 4

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.

Step 5

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

Per Serving:

299 calories; total fat 19g; saturated fat 8g; cholesterol 105mg; sodium 75mg; carbohydratesg; fiberg; protein 29g; vitamin aRE; vitamin cmg; calcium 10mg; iron 2mg.

35 Quick-and-Easy Dessert Recipes

50 Fabulous Fall Recipes

Fresh Fall Container Gardens

Ingredients

Directions

Nutrition Facts

Account

More

Ingredients

Directions

Nutrition Facts