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Butterflied Leg of Lamb

3/4 cup dry red wine
3/4 cup soy sauce
4 large garlic cloves -- crushed
1 tablespoon coarsely-ground black pepper
10 tablespoons coarsely-chopped flat-leaf parsley
1 butterflied leg of lamb - (abt 4 to 5 lbs)


Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.


Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently. Check for doneness frequently after 30 minutes of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.


This recipe yields 8 servings.


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