TLC Cooking "Leg of Lamb with Wine Marinade"

Leg of Lamb with Wine Marinade

Leg of Lamb with Wine Marinade

YIELD Makes 4 servings
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INGREDIENTS

1‑1/2	cups red wine
1	onion, chopped
1	carrot, chopped
1	stalk celery, chopped
2	tablespoons chopped fresh parsley
2	tablespoons olive oil
3	cloves garlic, minced
1	tablespoon dried thyme leaves
1	teaspoon salt
1	teaspoon black pepper
1‑1/2	pounds boneless leg of lamb, trimmed

PREPARATION:

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.

This recipe appears in: Lamb

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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