Spring Leg of Lamb

Ingredients
•  7 – 8 pound leg of spring lamb, butterflied

Marinade:
•  3 cups Vine Cliff Cabernet Sauvignon
•  ½ cup high quality olive oil
•  3 Tablespoons soy sauce
•  3 Tablespoons fresh squeezed lemon juice
•  4 cloves minced garlic
•  2 Tablespoons fresh rosemary sprigs
•  1 ½ Tablespoons fresh ground pepper

Carefully cut away all the fat and tissue from the meat; making several slits on the sides with a sharp knife. Put the lamb in a noncorrodible roasting pan.

Combine the marinade ingredients in a bowl and pour over the lamb. Cover and refrigerate for at least 2 days, turning the meat at least three or four times during this period.

Remove the lamb from the refrigerator and bring to room temperature. Prepare a large charcoal fire, and when the coals are medium-hot, remove the lamb from the marinade and grill it about 4 inches above the coals for 5 to 8 minutes on each side to sear and seal; then raise the grill several inches and grill for about 10 to 15 minutes more on each side (about 30 to 40 minutes total grilling time). Brush the lamb frequently with the marinade. The lamb is best black on the outside and pink on the inside. Let the meat rest for 10 minutes to collect the juices before slicing it. Slice on the diagonal and spoon some of the marinade over the meat.