Grilled Butterflied Leg Of Lamb
By: Thibeault's Table
Published: Wednesday, December 2, 2009 - 11:49pm

Ingredients




1 pound x 3 - 4  boneless leg of lamb, butterflied
1 cup red wine vinegar
3/4 cup olive oil
3 cloves garlic, crushed
1/2 cup dry red wine
Generous amount of fresh ground pepper and salt to taste
6 sprg fresh rosemary stalks (optional)

Preparation

1 Place butterflied leg of lamb in baking dish. Combine next five ingredients and pour over lamb. Top with fresh rosemary stalks. Marinate for at least 2 hours. Prepare charcoal grill. Cook marinated lamb over hot grill for 25 minutes or until done, turning once or twice. Remove and replace rosemary stalks when turning lamb. Cooking time will vary depending on heat of fire and thickness of lamb so be careful.