| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | 6 | Servings | |
INGREDIENTS
| 1 | c | Dry red wine |
| 3/4 | c | Balsamic vinegar |
| 1 | Garlic clove, chopped | |
| 1 | T | Chopped fresh mint |
| 3 | T | Chopped fresh thyme |
| 2 | T | Chopped flat-leaf parsley |
| 1 | t | Salt, or to taste |
| 1 | Butterflied leg of lamb – | |
| 4 to 5 lbs | ||
| Freshly-ground black pepper |
INSTRUCTIONS
In a glass bowl, combine wine, vinegar, garlic, mint, thyme, parsley, and salt. Mix well to combine. Season both sides of the lamb with salt and pepper. Place lamb in a shallow glass or ceramic dish. Pour marinade over meat, turning to coat. Cover, and refrigerate 4 to 6 hours. Prepare a charcoal or gas grill, arranging coals for indirect cooking. Lightly coat rack with cooking spray; coals should be hot. Remove lamb from marinade; pat dry. Place lamb on hottest part of grill; sear 5 minutes per side. Move lamb to the cooler part of the grill, and cook 10 minutes. Turn over; cover grill. For medium rare, cook until an instant-read thermometer registers 140 degrees, 10 to 15 minutes more. Remove from grill, and let lamb rest for 10 minutes before slicing. Serve. Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 35 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 381mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from Leon and Evan Lobel Converted by MM_Buster v2.0n.
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