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Jim Coleman Recipes

Grilled Leg of Lamb with Spicy Merlot Basting Sauce

For this recipe you will need:

For the lamb:

  • 1 boneless leg of lamb (6 - 8 pounds) untied
  • 1/4 cup cider vinegar
  • 2 tablespoons kosher salt

For the basting sauce:

  • 1 1/2 cups Merlot wine
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons hot 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.

Heat Grill

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.

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