This is an easy main dish that’ll be the highlight of your Easter table.
Photo © Doug Young
Reprinted from © The Ladies’ Village Improvement Society
1 cup dry red wine
1 cup beef or vegetable stock
2 tablespoons red wine vinegar
1 tablespoon finely minced onion
1 tablespoon fresh rosemary leaves
1 tablespoon fresh marjoram leaves
1 large bay leaf, crumbled
1 teaspoon salt
½ teaspoon ground ginger
1 leg of lamb, six to seven pounds, boned and butterflied
Lemon wedges for serving
How to Make It:
Combine everything except the lamb and lemon wedges in a 2-quart saucepan. Bring to a simmer and cook for 20 minutes.
Let cool for 30 minutes.
Two to three hours before you plan to serve the lamb, place it in a bowl or dish large enough to hold it, pour the wine mixture over it, and let it marinate in a cool place, turning once.
Heat a grill, preferably using hardwood charcoal. Remove the lamb from the marinade and reserve the marinade. Grill the lamb, turning several times and basting with the marinade as it cooks. You will need 30 to 40 minutes for medium-rare, but note that because the meat is thicker in some parts than others, you may want to carve off portions as they are done or, if some guests prefer the lamb more well-cooked, leave it to cook longer.
Transfer the lamb to a cutting board and let rest for 20 minutes before carving. Arrange on a platter and serve with lemon wedges.
IMPROVEMENT: For a smaller family dinner, you can buy a half leg, butterflied.
Photo © Doug Young, Reprinted from © The Ladies’ Village Improvement Society Cookbook by Florence Fabricant, Rizzoli, 2020
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