Butterflied Leg Of Lamb

Recipe Ingredients

3/4 cup	177ml	Dry red wine
3/4 cup	177ml	Soy sauce
4 cups	584g / 20oz	Garlic cloves - crushed (large)
1 tablespoon	15ml	Coarsely-ground black pepper
10 tablespoons	150ml	Coarsely-chopped flat-leaf parsley
1		Butterflied leg of lamb - (abt 4 to 5 lbs)

Recipe Instructions

Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.

Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently. Check for doneness frequently after 30 minutes of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.

This recipe yields 8 servings.

Per serving: 301 calories, 1g carbohydrates, 43g protein, 12g fat, 134mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 06-25-2000

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