Feisty Repartee

Grilled Leg of Lamb

This week's Carnival of the Recipes is being hosted by Jordana of Curmudgeonry.

Grilled Leg of Lamb

3 cups dry red wine
½ cup olive oil
2 onions, thinly sliced
1 carrot, thinly sliced
6 sprigs of parsley
2 bay leaves, crumbled
1 TBS dried thyme
2 tsp salt
½ tsp pepper
1 (7 lb.) leg of lamb, boned and butterflied

Combine wine, olive oil, onions, carrot, parsley, bay leaves, thyme, salt and pepper in a shallow dish; mix well. Add the lamb, turning to coat well. Marinate, covered, in the refrigerator for 24 to 48 hours; drain and pat dry.

Grill the lamb over a medium heat for 10 to 15 minutes on each side for rare or until done to taste.

Back to Main