Ingredients
- 1/2 cup soy sauce
- 1/2 cup olive oil
- 1/2 cup sesame oil
- 1/2 cup chopped parsley
- 2 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh thyme
- 2 Tbsp. chopped fresh rosemary
- 1 tsp. dry mustard
- 1/2 tsp. mace
- 1/2 tsp. oregano
- 2 cups dry red wine (zinfandel, cabernet, merlot)
- 1 leg of lamb, boned and tied
Preparation
Step 1
Combine all ingredients except the lamb in a bowl or pan large enough to hold the meat. Mix until the dry mustard is fully integrated. Remove 1 cup (240 mL) of the marinade and set aside. Place the lamb in the marinade, cover and refrigerate for 4 to 6 hours, turning every hour.
An hour before grilling, remove the iamb from the fridge and allow it to come to room temperature. Preheat the grill to high. Place the lamb on the grill and cook covered, turning every 15 minutes until it is medium-rare or your desired degree of doneness.
While the lamb is grilling, place the reserved marinade in a small saute pan and reduce at medium-high until it thickens to sauce consistency, approximately 10 minutes. Allow the lamb to rest for 10 to 15 minutes before slicing and serving. Drizzle the sauce over the lamb and serve warm.