Grilled Butterflied Leg of Lamb

Serve the lamb charred on the outside, pink and juicy within.

Serves 8 to 10

1 6- to 8-lb leg of lamb, butterflied
4 cloves garlic, cut into thin slivers
2 cups dry red wine
1/4 cup olive oil
1 onion, sliced
1 Tbsp fresh rosemary
1 Tbsp fresh marjoram
1 bay leaf
1 lemon, cut into thin round slices

Using a sharp knife, make several 1/4-inch cuts in lamb and insert garlic slivers. Place lamb in a shallow roasting pan, fat side down.

Combine wine, olive oil, onion, herbs and lemon. Pour over lamb. Cover and refrigerate several hours or overnight, turning occasionally.

To grill, place meat, fat side down, on a rack over medium-hot coals. (To be typically Californian, add mesquite chips to the barbecue’s coals.)

Cook 30 to 45 minutes for rare to medium-rare meat, turning several times with tongs. Be careful not to pierce meat. Brush occasionally with marinade.

Let stand 10 minutes before cutting meat on a slight diagonal into thin slices.

Pair with Ferrari-Carano Syrah.