Butterflied Leg of Lamb
1 cup(s) red wine (your choice)
3/4 cup(s) soy sauce
4 cloves of garlic
1/2 cup(s) fresh cut tarragon
2 tablespoon(s) bruised fresh rosemary (1 tablespoon dried, crushed)
1 tablespoon(s) coarsely-ground black pepper
1 leg of lamb (4-5 pounds), boned and butterflied by a butcher & skin removed.
Combine everything, except the lamb, and stir together in small bowl.
Place the lamb in a large, non-corrosive, shallow baking pan and pour the mixture (marinade) over it. Refrigerate for 6 hours or overnight, turning the lamb as often as possible.
Prepare a quantity of coals for grilling. Drain the meat, reserving the marinade. Grill the lamb about 4-inches above the hot coals for 30-40 minutes, turning once and basting with the reserved marinade often. Cut a small gash in thickest part of the lamb to check for doneness after 30 minutes and continue grilling, depending on how well-done you like your lamb; 35-45 minutes for rare, 50-60 minutes for medium, and up to 70 minutes for well-done.
Remove the lamb from the grill and slice across the grain into very thin slices to serve immediately.
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