Leg Of Lamb With Wine Marinade

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#40881

serves/makes:

ready in:
2-5 hrs

ingredients

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

directions

Combine all ingredients, except lamb, in medium bowl. Place lamb in large resealable plastic 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 degrees F when tested with meat thermometer inserted into the thickest part of roast, not touching bone.

Brush occasionally with reserved marinade (Do not brush with marinade during last 5 minutes of grilling).

Transfer roast to cutting board; let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5 degrees F to 10 degrees F during stand time.