Grilled Merlot Lamb

1/2 cup soy sauce

1/2 cup Merlot

1/2 cup dry white wine

4 cloves garlic, pressed or minced

1/2 cup chopped fresh oregano leaves or 2 tablespoons dried oregano

2 tablespoons coarsely chopped fresh rosemary leaves or 1 tablespoon dried rosemary

1 tablespoon coarse-ground pepper

1 leg of lamb (5 to 6 lb.), boned, butterflied, and fat-trimmed

Oregano and rosemary sprigs (optional)

Salt

Step 1

In a 9- by 13-inch baking dish, combine soy sauce, Merlot, white wine, garlic, chopped oregano, chopped rosemary, and pepper. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to 1 day, turning meat over several times.

Step 2

Lift lamb from marinade (reserve marinade) and place on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Close lid on gas grill. Cook, turning as needed to brown meat evenly, until a thermometer inserted in thickest part of leg reaches 135° to 140° for rare (thinner portions will be well-done), 30 to 45 minutes. Brush meat occasionally with marinade up until the last 10 minutes of cooking.

Step 3

Transfer meat to a platter, keep warm, and let rest 5 to 15 minutes. Garnish with oregano and rosemary sprigs. To serve, thinly slice meat. Add salt to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 216Calories from Fat 36

% Daily Value *
Total Fat 8.5g14%

Saturated Fat 3g15%
Cholesterol 97mg33%
Sodium 487mg21%
Total Carbohydrate 1.5g1%

Dietary Fiber 0.1g1%
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Grilled Merlot Lamb