GRILLED BUTTERFLIED LEG OF LAMB WITH RED WINE MARINADE (three cups, enough for six steaks or a butterflied leg of lamb)
one 7 to 8 pound leg of lamb, butterflied
3 cups dry red wine
½ cup olive oil
2 onions, thinly sliced
1 carrot, thinly sliced
1 tablespoon thyme
6 parsley stems
2 bay leaves, crumbled
2 garlic cloves, minced and crushed
2 teaspoons salt
½ teaspoon freshly ground black pepper
watercress for garnish
- Combine the meat, patted dry with paper towels, and the rest of the ingredients in a glass or ceramic dish and marinate, covered and chilled, for 1 or 2 days.
- Prepare the grill for cooking. If using a charcoal grill, open the vents in the bottom of the grill, then light the charcoal. When the charcoal turns grayish white (about 15 minutes after lighting) hold your hand 5 inches above the grill rack. Fire is medium-hot when you can hold your hand there for just 3 to 4 seconds. If using a gas grill, pre-heat on high, covered, for 10 minutes, then reduce the heat to moderate.
- Drain the meat and pat it dry with paper towels. Lightly oil the grill rack. Grill lamb, (covered only if using a gas grill), turning occasionally, until thermometer inserted into the thickest piece of meat registers 130* for medium-rare meat, 20 to 25 minutes. (Cover grill if flare-ups occur).
- Transfer lamb to a cutting board and let it stand, loosely tented with foil, for 20 minutes. Carve it in slanting slices across the grain and serve it with any juices that accumulate on the cutting board and garnish with watercress.
NOTE: If it rains on your parade, broil the lamb under a pre-heated broiler about 4 inches from the flame for 12 to 14 minutes on each side for medium-rare meat. The lamb can also be roasted in the middle of a pre-heated 425* oven until the meat registers 130* on an instant-read thermometer, about 25 minutes.
adapted from Gourmet Magazine, June, 1979