Leg of Lamb with Wine Marinade

Leg of Lamb with Wine Marinade

Leg of Lamb with Wine Marinade


Makes 4 servings


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


  1. 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.
  2. Prepare grill for indirect cooking. Drain lamb; reserve marinade.
  3. 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.)
  4. 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.

Nutritional Information

Sodium 664 mg
Protein 25 g
Fiber 1 g
Carbohydrate 9 g
Cholesterol 73 mg
Total Fat 13 g
Calories 311

Dietary Exchange

Fat 2-1/2
Meat 3
Vegetable 1

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