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Ingredients
- 1 x 3 - 4 lb. boneless leg of lamb, butterflied
- 1 c. red wine vinegar
- 3/4 c. extra virgin olive oil
- 3 x cloves garlic, crushed
- 1/2 c. dry red wine Generous amount of fresh grnd pepper and salt to taste
- 6 sprg fresh rosemary stalks (optional)
Directions
- Place butterflied leg of lamb in baking dish. Combine next five ingredients and pour over lamb. Top with fresh rosemary stalks. Marinate for at least 2 hrs. Prepare charcoal grill. Cook marinated lamb over warm grill for 25 min or possibly till done, turning once or possibly twice. Remove and replace rosemary stalks when turning lamb. Cooking time will vary depending on heat of fire and thickness of lamb so be careful.
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