Grilled Leg of Lamb with Merlot Marinade
A delicious lamb recipe from one of our own.
Grilled Leg of Lamb with Merlot MarinadeSteve Thomas, Director of Vineyard Operations
1/2 cup soy sauce
1/2 cup Kunde Estate Merlot
1/2 cup Kunde Estate Chardonnay (or 1/4 cup wine and a shot of balsamic vinegar)
4+ cloves garlic pressed or minced (the more the merrier or to your personal preference!)
1/2 cup chopped fresh or 2 tbsp. dried oregano leaves
2 tbsp. coarsley chopped fresh or 1 tbsp. crumbled dried rosemary
1 tbsp. coarsley ground pepper
oregano and rosemary sprigs
1 leg of lamb (5-6 lbs.) -IMPORTANT: ask your butcher to bone, de-musk, butterfly and trim off the extra fat. The musk gland gives lamb its odor and should be removed for the ultimate enjoyment of all guests!
The Marinade & Preparation
Combine in a 9x13 baking dish or large ziplock baggie: soy sauce, Merlot, white wine, garlic, chopped oregano, chopped rosemary, and pepper. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to 1 day; turning the meat several times.
Place an adult beverage within easy reach of the barbeque grill. Lift lamb from the marinade and place on the grill 4-6 inches above a solid bed of medium-hot coals or gas heat. Grill the meat, turning as needed to brown evenly. Brush or dip lamb into marinade up until the last 10 minutes of cooking. A thermometer inserted into the thickest part of the leg should read 135° to 140° for rare (thinner portions of the butterflied leg will be more well-done). Transfer meat to a platter; loosely cover to keep warm and let rest from 5 to 15 minutes. Reserve the lamb juices to pour over sliced meat if desired. Thinly slice the meat. Garnish with sprigs of fresh oregano and rosemary. Serves 8-10 guests.
Kunde Family Estate Merlot