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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Grilled lamb (how special!) is best when marinated overnight. For a less salty flavor, use light soy sauce. Ingredients:
3/4 cup each dry red wine and soy sauce |
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) |
Directions:
1. 1. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.
2. 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.
3. Per serving: 301 calories, 1g carbohydrates, 43g protein, 12g fat, 134 mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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