Recipe - Herbed Butterflied Leg Of Lamb

1 cup Dry red wine
Three fourths cup Balsamic vinegar
1 Garlic clove; chopped
1 tablespoon Chopped fresh mint
3 tablespoon Chopped fresh thyme
2 tablespoon Chopped flatleaf parsley
1 teaspoon Salt; or to taste
1 Butterflied leg of lamb ;
(4 to 5 lbs)
Freshlyground black pepper

In a glass bowl, combine wine, vinegar, garlic, mint, thyme, parsley, and
salt. Mix well to combine. Season both sides of the lamb with salt and
pepper. Place lamb in a shallow glass or ceramic dish. Pour marinade over
meat, turning to coat. Cover, and refrigerate 4 to 6 hours. Prepare a
charcoal or gas grill, arranging coals for indirect cooking. Lightly coat
rack with cooking spray; coals should be hot. Remove lamb from marinade;
pat dry. Place lamb on hottest part of grill; sear 5 minutes per side. Move
lamb to the cooler part of the grill, and cook 10 minutes. Turn over; cover
grill. For medium rare, cook until an instantread thermometer registers
140 degrees, 10 to 15 minutes more. Remove from grill, and let lamb rest
for 10 minutes before slicing. Serve. Serves 6.

Source: "Martha Stewart Living (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas Lynn_Thomas@prodigy.net"

Per serving: 35 Calories (kcal); trace Total Fat; (1% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 381mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Recipe by: Recipe from Leon and Evan Lobel

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