Jim Coleman Recipes
Grilled Leg of Lamb with Spicy Merlot Basting Sauce
For this recipe you will need:
For the lamb:
For the basting sauce:
To prepare the lamb, place leg in large mixing bowl iwth 1 cup water, vinegar, and salt. Marinate, covered in refrigerator for 4 to 6 hours, turning occasionally.
To prepare the saucee, place wine, salt, pepper, garlic powder, onion powder, cumin, coriander,and hot sauce in a blend and pulse until well-blended.
Remove the lambe from the marinade and transfer to the heated grill. Grill over indirect medium high temperature for about 2 hours, basting every 15 to 20 minutes with the sauce. (For medium rare, the internal temp shoud reach 135 degrees.) Let the lambe rest for 15 minutes before carving.