Leg of Lamb with Wine Marinade
Makes 4 servings
|1-1/2||cups red wine|
|1||stalk celery, chopped|
|2||tablespoons chopped fresh parsley|
|2||tablespoons olive oil|
|3||cloves garlic, minced|
|1||tablespoon dried thyme leaves|
|1||teaspoon black pepper|
|1-1/2||pounds boneless leg of lamb, trimmed|
- Combine all ingredients except lamb in medium bowl. Place lamb in large resealable food storage bag. Add wine mixture to bag. Close bag securely, turning to coat. Marinate in refrigerator 2 hours or overnight.
- Prepare grill for indirect cooking. Drain lamb; reserve marinade.
- Place lamb on grid directly over drip pan. Grill, covered, over medium heat about 45 minutes for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast. Brush occasionally with reserved marinade. (Do not brush with marinade during last 5 minutes of grilling.)
- Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.
|Total Fat||13 g|
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