Title: Herbed Butterflied Leg of Lamb
Categories: Stewart4
Yield: 6 servings

1 c Dry red wine
3/4 c Balsamic vinegar
1 Garlic clove; chopped
1 tb Chopped fresh mint
3 tb Chopped fresh thyme
2 tb Chopped flat-leaf parsley
1 ts Salt; or to taste
1 Butterflied leg of lamb -;
-(4 to 5 lbs)
Freshly-ground black pepper

In a glass bowl, combine wine, vinegar, garlic, mint, thyme, parsley, and
salt. Mix well to combine. Season both sides of the lamb with salt and
pepper. Place lamb in a shallow glass or ceramic dish. Pour marinade over
meat, turning to coat. Cover, and refrigerate 4 to 6 hours. Prepare a
charcoal or gas grill, arranging coals for indirect cooking. Lightly coat
rack with cooking spray; coals should be hot. Remove lamb from marinade;
pat dry. Place lamb on hottest part of grill; sear 5 minutes per side. Move
lamb to the cooler part of the grill, and cook 10 minutes. Turn over; cover
grill. For medium rare, cook until an instant-read thermometer registers
140 degrees, 10 to 15 minutes more. Remove from grill, and let lamb rest
for 10 minutes before slicing. Serve. Serves 6.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"

Per serving: 35 Calories (kcal); trace Total Fat; (1% calories from fat);
trace Protein; 3g Carbohydrate; 0mg Cholesterol; 381mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

Recipe by: Recipe from Leon and Evan Lobel

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