Place the lamb in a flat dish and spread marinade all over the lamb. Cover and chill for 4 hours or overnight.
Combine wine, vinegar in small saucepan w/ shallot. Cook over high heat until 2 Tbs. of liquid remain. Place in a blender/food processor with tomato, parsley and garlic. With motor running, pour olive oil in a fine stream. Season w/ salt, pepper.
Cook the lamb over a medium-hot charcoal fire, about 10 minutes on each side. It should be firm to the touch and slightly resilient in the middle. Remove the lamb from ther grill and let it rest 10 minutes. Slice the meat at an angle.
Add any juices from the meat to the vinaigrette. Serve the meat with the vinaigrette sauce spooned over it.
Originally Submitted
4/6/2006
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