Butterflied Leg of Lamb



3/4 cup each dry red wine and soy sauce (use light soy sauce for less salty flavor)
4 large cloves of garlic, crushed
1 tablespoon coarsely ground black pepper
10 tablespoons coarsely chopped flat-leaf parsley
1 butterflied leg of lamb (about 4 to 5 pounds)

1. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, at least 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.
2. 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.

Makes 8 servings.

Simply Delicious® by Sheila Lukins