Grilled Herbed Leg of Lamb
4 pound butter-flied leg of lamb
1 cup low sodium soy sauce
1 cup Terra Valentine Pinot Noir
1 cup extra virgin olive oil
1/3 cup whole grain mustard
2 tablespoons cracked black pepper
1 tablespoons sea salt
1/3 cup chopped fresh rosemary
1/3 cup chopped fresh mint
1/4 cup chopped fresh thyme
1 Meyer lemon, zest of
Mix all ingredients into a large bowl. Marinate the lamb for at least four hours or overnight if possible. Grill the lamb until medium rare and set aside for 10 minutes before slicing. While the lamb is grilling, strain the marinade through cheesecloth and reduce on the stove until 1/3 of original volume. Slice the lamb and drizzle the reduction over the lamb. Serve with Semi Di Melone pasta with olive oil, garlic and black pepper, with grilled vegetables and caramelized onions.
Drink the rest of the Pinot Noir while you are cooking. And pair the lamb with the 2004 Spring Mountain District Cabernet Sauvignon.