Classic Leg of Lamb with Red Wine Marinade Recipe

INGREDIENTS

1‑1/2 cups red wine 1 onion, chopped 1 carrot, chopped 1 stalk celery, chopped 2 tablespoons chopped fresh parsley 2 tablespoons olive oil 3 cloves garlic, minced 1 tablespoon dried thyme leaves 1 teaspoon salt 1 teaspoon black pepper 1‑1/2 pounds boneless leg of lamb, trimmed

PREPARATION:

1. Combine all ingredients except lamb in medium bowl. Place lamb in large resealable food storage bag. Add wine mixture to bag. Close bag securely, turning to coat. Marinate in refrigerator 2 hours or overnight.
2. Prepare grill for indirect cooking. Drain lamb; reserve marinade.
3. Place lamb on grid directly over drip pan. Grill, covered, over medium heat about 45 minutes for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast. Brush occasionally with reserved marinade. (Do not brush with marinade during last 5 minutes of grilling.)
4. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.

This recipe appears in: Lamb NUTRITIONAL INFORMATION: Sodium 664 mg Protein 25 g Fiber 1 g Carbohydrate 9 g Cholesterol 73 mg Total Fat 13 g Calories 311 DIETARY EXCHANGE: Fat 2-1/2 Meat 3 Vegetable 1