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Barbecued Lamb with Cilantro





Yields
Makes 8 servings

Notes: Up to 1 day ahead, marinate lamb.

 2 cups dry red wine
 3/4 cup soy sauce
 1/2 cup extra-virgin olive oil
 3 cloves garlic, peeled and minced
 1 1/2 cups chopped fresh cilantro
 2 fresh or dried bay leaves
 1 leg of lamb (6 lb.), boned, butterflied, and fat-trimmed
  Cilantro sprigs
  Salt and pepper
Step 1
1

In a 9- by 13-inch baking dish, mix wine, soy sauce, oil, garlic, chopped cilantro, and bay leaves. Spread lamb open in the marinade and turn to coat. Cover and chill, turning meat occasionally, at least 4 hours or up to 1 day.

Step 2
2

Lift lamb from marinade (reserve marinade) and lay flat (open) on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Close lid on gas grill. Cook, turning as needed to brown meat evenly, until a thermometer inserted in thickest part is 135° to 140° for rare, 30 to 45 minutes; thin portions will be well-done. Brush meat occasionally with marinade up until the last 10 minutes of cooking.

Step 3
3

Transfer meat to a platter, keep warm, and let rest 5 to 15 minutes. Garnish with cilantro sprigs. Thinly slice meat. Add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories383
% Daily Value *
Total Fat 20g26%

Saturated Fat 5.5g28%
Cholesterol 145mg49%
Sodium 895mg39%
Total Carbohydrate 2g1%

Dietary Fiber 0.1g1%
Protein 47g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.