Lamb is one of the most popular meats in Spain. This marinated leg of lamb is excellent when served with Chimichurri Sauce. Decorate with fresh rosemary. Serve with Bokisch Graciano for a winning combination!
Ingredients
- 1 Leg of Lamb-butterflied
- 1 head of garlic-minced
- 2 cups red wine (Bokisch Graciano)
- ½ cup extra virgin olive oil
- 1 handful chopped fresh rosemary
- 1 handful chopped fresh thyme
- Salt and Pepper
- 1 head of roasted garlic cloves (optional)
- Chimichurri Sauce-Refer to individual recipe
Instructions
- Make the marinade by mixing the garlic, red wine, olive oil, herbs and salt and pepper.
- Put into a shallow pan or large zip lock bag with the lamb and let sit for a least 4 hours. (It's even better if you can marinate the lamb for 2-3 days in advance.)
- Grill the lamb at medium heat for about 10-15 minutes per side until a meat thermometer registers 140 degrees for medium rare.
- Let the meat rest, covered, about 10 minutes.
- Slice the meat thinly onto a platter and serve along with the Chimichurri sauce and roasted garlic.
- Garnish with fresh rosemary.
