Herb Leg of Lamb

Created by Culinary Director Jeff Young.

– Serves 4 –

2 lb. boneless leg of lamb
½ cup red onion, minced
4 cloves garlic, minced
1 Tbsp. Worcestershire sauce
½ cup merlot
¼ cup olive oil

Method of Preparation:
Combine all ingredients in a Ziploc bag, seal and shake and place in refrigerator for 48 hours. Barbeque to desired doneness. Approximately, 15 minutes per side will be medium rare on a Weber.  Let rest for 15 minutes. Slice and serve. Delicious with a big green salad, ears of corn and a glass of Merlot on a warm summer’s night.