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Grilled Lamb with Garlic and Rosemary

2 tablespoons chopped fresh garlic
2 tablespoons chopped fresh rosemary
4 pounds boneless sirloin lamb steaks
1/2 cup good dry red wine
= (Merlot or Cotes-du-Rhone)
1/2 cup olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste

Chop the garlic and rosemary together to form a paste. Rub the steaks with the paste and place in a glass or stainless (non-corrosive) shallow bowl. Pour the wine and olive oil over and cover. Marinate in the refrigerator at least 2 hours or longer.

Light the grill and let it burn down until it's medium hot (not raging hot!). Sprinkle the steaks with the salt and pepper and grill (watch carefully, the fat tends to catch fire) 6 to 8 minutes per side for medium-rare. Let the meat rest for 5 minutes before slicing.

This recipe yields 6 to 8 servings.

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