Grilled Butterflied Leg of Lamb with Red Zinfandel

Grilled Butterflied Leg of Lamb with Red Zinfandel

Ingredients:

4-5 lbs leg of lamb, boned and butterflied

Sauce:

1 bottle  red zinfandel

1/4 cup red wine vinegar

1/4 cup rice wine vinegar

1/4 cup olive oil

2 tablespoons sesame oil

6 cloves garlic, sliced

3 teaspoons fresh rosemary or 1 teaspoon dried rosemary

fresh ground pepper

Directions:

1. mix sauce ingredients, add to 13×9 pan, add lamb and marinate overnite, turning a few times.

2. reserve 1/4 c of sauce.

3. pour the rest into a saucepan and simmer until reduced by half, and has thickened.

4. meanwhile, heat the grill to hot.

5. add lamb, cook aprox 15-20 minutes per side for med rare, basting with sauce as needed.

6. allow meat to sit 15 minutes before carving against the grain.

7. serve with sauce.
 
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