Leg of Lamb Seasoned with Herbs

Cooking Instructions

In a small bowl, mix together the wine, olive oil and seasonings.

Remove fell (the paper-like pink layer) from the surface of the meat. Trim any excess fat. Place lamb in a shallow pan and pour over the prepared mixture. Cover and marinate for 4 hours or overnight in refrigerator.

Preheat barbecue on high for about 10 minutes. Sear the leg of lamb on the upper grill over high heat for 5 to 10 minutes. Move over to unheated lower grill, reduce heat to medium, and continue cooking with indirect heat. You may also use the rotisserie over medium indirect heat. Use meat thermometer to test for doneness (170F/80C for medium and 180F/85C for well-done).

Let rest for 10 minutes before carving.

Wine Pairing(s)

Chateau Haut-Pontet Saint Emilion Grand Cru

Grande Ronde 'Seven Hills' Cabernet Sauvignon

Chateau La Gaffeliere Saint-Emilion Grand Cru

Blue Mountain Cabernet Sauvignon

Bergevin Lane Cabernet Sauvignon

Adelaida SLO Cabernet Sauvignon

Louis Latour Corton Grancey

Columbia Crest Syrah Reserve

Jordan Cabernet Sauvignon

McWilliam's of Coonawarra 'Brand's Laira' Cabernet Sauvignon