Grilled lamb (how special!) is best when marinated overnight. For a less salty flavor, use light soy sauce.

　　

Ingredients

Makes 8 servings

　　3/4 cup each dry red wine and soy sauce

　　4 large cloves of garlic, crushed

　　1 tablespoon coarsely ground black pepper

　　10 tablespoons coarsely chopped flat-leaf parsley

　　1 butterflied leg of lamb (about 4 to 5 pounds)

　　

Step 1

1. 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.

　　

Step 2

2. 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.

　　

Nutrition Per Serving

Per serving: 301 calories

　　1g carbohydrates

　　43g protein

　　12g fat

　　134 mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.