Grilled Merlot Lamb

Ingredients

• 0.5 cup cooking wine dry white
• 2 tablespoons rosemary leaves dried fresh coarsely chopped
• 4 cloves garlic minced pressed
• 1 tablespoon coarse-ground pepper 
• 5 lb leg of lamb 
• 0.5 cup merlot 
• 0.5 cup oregano leaves fresh chopped
• 10 servings salt 
• 0.5 cup soya sauce 

Equipment

• baking pan
• grill
• kitchen thermometer

Directions

1. In a 9- by 13-inch baking dish, combine soy sauce, Merlot, white wine, garlic, chopped oregano, chopped rosemary, and pepper.
2. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to 1 day, turning meat over several times.
3. Lift lamb from marinade (reserve marinade) and place 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 of leg reaches 135 to 140 for rare (thinner portions will be well-done), 30 to 45 minutes.
4. Brush meat occasionally with marinade up until the last 10 minutes of cooking.
5. Transfer meat to a platter, keep warm, and let rest 5 to 15 minutes.
6. Garnish with oregano and rosemary sprigs. To serve, thinly slice meat.
7. Add salt to taste.