Grilled Leg of Lamb with Red Wine Vinaigrette

This hearty dish calls for roasted potatoes, or potato gratin, with a strong tasting vegetable such as broccoli or green beans; and of course red wine.


  • 3 garlic cloves, chopped
  • 2 Tbs. chopped fresh rosemary
  • 1 Tbs. freshly ground black pepper
  • 1/4 cup of olive oil
  • 1 leg of lamb, 6- to 7 lbs., boned and butterflied

Place the lamb in a flat dish and spread this marinade all over the lamb. Cover and chill for 4 hours or overnight.

  • 1/4 cup cabernet sauvignon
  • 1/4 cup red wine vinegar
  • 2 shallots, chopped
  • 1 garlic clove, chopped
  • 1 tomato, seeded and diced
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 cup olive oil
  • salt and freshly ground black pepper


Combine the wine and vinegar in a small saucepan with the shallot.

Cook over high heat until 2 Tbs. of liquid remain.

Place this in a blender or food processor with the tomato, parsley and garlic. With the motor running, pour the olive oil in a fine stream. Season with salt and 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.