Grilled Marinated Lamb
Recipe by: BBQGuide
1 shank half of a lamb leg (3-4 pounds)
1/2 cup soy sauce
4 large cloves of garlic, crushed or pressed
1 Tbsp. fresh rosemary, chopped
1/4 cup olive oil
1/4 cup dry or semi-dry red wine (use what you'll be drinking)
Salt and pepper to taste
A summer favorite - a boned leg of lamb, marinated for a couple of
hours in soy sauce, garlic, rosemary and olive oil, then roasted on
a grill until rare. Accompany with oven-roasted potatoes, a cool green
salad and a bottle of good Merlot or Cabernet Sauvignon.
If the lamb isn't well-trimmed, remove excess fat from the top, but
leave on approximately 1/8-inch. Debone the lamb leg, or have your
butcher do it, keeping the meat in one flat piece.
Mix remaining ingredients and pour over the flat piece of meat, in a
glass dish, and marinate for 2 hours, turning occasionally. Fat-side
down, grill for 5 minutes over high heat. Lower gas control or raise
grid to get a medium-high temperature, turn the meat, and grill for
5 minutes more; baste with leftover marinade while cooking. Return
meat to fat-side down, baste once more, and cook for another 5
minutes. Remove to a warm serving platter, let sit for 5 minutes,
then slice across the grain and serve.
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