directions
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1
Combine soy sauce, Merlot, garlic, oregano, rosemary and pepper in a deep bowl
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2
Add lamb and turn to coat with marinade
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3
Cover and chill at least 6 hours or up to 1 day, turning meat over several times
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4
Remove lamb from marinade, reserving marinade for basting. Rotate the lamb on the spit rods for 1 hour 15 to 1 hour 30 minutes or until the internal temperature reaches 135 to 140 degrees for medium on the instant thermometer, basting several times during the last 10 minutes
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5
Untie, slice and serve.
MERLOT MARINATED LEG OF LAMB
ingredients
- 1/2 cup soy sauce
- 1 cup Merlot or other dry red wine
- 4 cloves garlic, minced
- 2 tablespoons dried oregano
- 1 tablespoon dried rosemary
- 1 tablespoon coarsely ground pepper
- 1 leg of lamb (4-1/2 to 5 pounds),
- boned and tied