Garlic Herb Leg of Lamb Print Email

1 cup olive oil
1/2 cup California Zinfandel
2 TBS balsamic vinegar
1 TBS fresh oregano, chopped
1 TBS fresh rosemary, chopped
6-10 garlic cloves, peeled and crushed
1 onion, 1/2 inch slices

1 butterflied leg of lamb

1) Combine first 7 ingredients to make marinade. Place in a plastic bag with butterflied lamb for at least two but no more than 24 hours.

Cook fat side first over medium-high coals until nice and brown, about 9 minutes. Turn, cover and reduce heat. Cook over low coals until desired internal temperature is reached (approximately 15-25 minutes), turning as necessary. Remove at 130-140 for medium rare to medium. Meanwhile, grill onion slices.

Salt and pepper lamb just before carving. Arrange onion slices on a platter and place carved lamb and juices on top. Serve immediately.