Marinated Lamb



INGREDIENTS:

1 c  Red wine

1/2 c  soy sauce (up to 3/4 C)

1 T  Rosemary leaves, crushed

1 T  Black pepper, fresh

4 Garlic cloves, crushed

1 Half leg of lamb, butterflied

DIRECTIONS:

1. Mix together all of the ingredients except the lamb.  Place
the lamb in a bowl or pan that will not be corroded by the
marinade (a glass 9x13 pan works well).
  
2. Pour most of the marinade over the lamb.  Swish the lamb
around and get it soaked on both sides.  Cover and marinate in
the refrigerator for at least several hours, turning
occasionally.
  
3. Start a fire in the grill and get the coals very warm but
not flaming. Place lamb on grill about 3-4 inches from the
coals. Cook on this side for 20 minutes, basting with the extra
marinade occasionally. Turn the meat over and cook another 20
minutes.
  
4. After 10 minutes on the second side, start checking for
doneness. Contrary to many people's ideas, lamb should not be
well done but should still be a little pink. When done, slice
thin and serve.



Marinated Lamb