Ingredients
3/4 c. dry red wine
3/4 c. soy sauce
4 large cloves of minced garlic
1 tsp. ground black pepper
1/4 c. chopped Italian parsley
4-5 lb. butterflied leg of lamb
Preparation
Combine all ingredients except lamb in bowl. Put lamb in shallow dish and pour mixture over it. Cover and refrigerate overnight. Remove lamb from marinade when ready to grill and reserve marinade. Grill 4" above hot coals about 20 minutes on each side, basting with marinade frequently. Test for doneness after 30 minutes of grilling. Cut on the diagonal, arrange on platter and sprinkle chopped parsley on top. Serve immediately.
