Leg of Lamb with Wine Marinade

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of.  "Leg of Lamb with Wine Marinade."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/leg-of-lamb-with-wine-marinade-recipe.htm>  03 December 2008.

Leg of Lamb with Wine Marinade Photo
Leg of Lamb with Wine Marinade
Yield: Makes 4 servings
See Cooking Videos
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:
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:
Serving Size:
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


This recipe appears in: Lamb