Grilled Leg of Lamb with Rosemary and Garlic
- 3/4 cup olive oil
- 2/3 cup dry red wine
- 1/4 cup red wine vinegar
- 2 tablespoons chopped fresh rosemary
- 6 garlic cloves, pressed
- 1 7 to 7 1/2 pound leg of lamb, boned, butterflied
Mix first 5 ingredients in large glass baking dish. Add lamb and turn to coat. Cover and refrigerate overnight, turning occasionally.
Prepare barbecue (medium heat). Remove lamb from marinade. Sprinkle lamb with salt and pepper. Grill to desired doneness, about 20 minutes per side for medium rare. Slice and serve.