Marinated Leg of lamb
This Week's Wine Selection
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Marquis Philips Merlot 2008 Price: $15
The 2008 Merlot will go a long way toward repairing the grape's
reputation as a libido killer. Purple-colored, it sports an enticing
bouquet of cedar, black cherry, plum, and violets. Full-bodied,
layered, and succulent on the palate, this ripe effort is well
balanced despite its size, and has a lengthy, fruit-filled finish.
Drink it over the next 5 years.
Serve With:
Grilled Marinated Leg of Lamb
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1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano, crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2 to 5 lb.) butterflied boneless leg of lamb,
trimmed of fat
Combine oil, lemon juice, garlic, oregano, salt, and pepper in
sealable plastic bag. Add lamb and seal bag, pressing out air. Turn
bag to coat lamb, then put bag in a shallow baking pan and marinate,
chilled, turning bag over occasionally, at least 8 hours.
Bring lamb to room temperature, about 1 hour, before grilling.
Prepare grill for cooking over direct heat with medium-hot charcoal
(moderate heat for gas). Remove lamb from marinade (discard marinade)
and run 3 or 4 skewers lengthwise through lamb about 2 inches apart.
Grill on a lightly oiled grill rack, covered only if using gas grill,
turning over occasionally and, if necessary, moving around on grill
to avoid flare-ups, until thermometer registers 125 to 128F, 8 to 14
minutes total for medium-rare.
Transfer lamb to a cutting board and remove skewers. Let lamb stand,
loosely covered with foil, 20 minutes. (Internal temperature will
rise to 135F while meat stands.) Cut across the grain into slices.
~To get something you never had, you have to do something you never did.
-Sugar
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