Grilled Merlot Lamb

Ingredients

  • 1 tablespoon coarse-ground pepper
  • ½ cup chopped fresh oregano leaves or 2 tablespoons dried oregano
  • ½ cup Merlot
  • 1 tablespoon coarse-ground pepper
  • ½ cup dry white wine
  • ½ cup chopped fresh oregano leaves or 2 tablespoons dried oregano
  • ½ cup soy sauce
  • + 6 more ingredients
    • Oregano and rosemary sprigs (optional)
    • ½ cup Merlot
    • 1 leg of lamb (5 to 6 lb.), boned, butterflied, and fat-trimmed
    • 4 cloves garlic, pressed or minced
    • Salt
    • 2 tablespoons coarsely chopped fresh rosemary leaves or 1 tablespoon dried rosemary

1. In a 9- by 13-inch baking dish, combine soy sauce, Merlot, white wine, garlic, chopped oregano, chopped rosemary, and pepper. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to 1 day, turning meat over several times. 2. Lift lamb from marinade (reserve marinade)...

View full recipe at My Recipes

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