LEG-OF-LAMB

INGREDIENTS
(Serves 4-6)

1/4 cup soy sauce
3/4 cup pinot noir (Burgundy)
1/4 cup orange juice (juice of 1 orange)
2 Tbsp lemon juice (juice of 1 lemon)
2 Tbsp honey
1 tsp dry mustard
1 cup tomato puree (puree of 1 tomato)
3 cloves garlic (or more to taste)
1/4 tsp ground black pepper
1 half leg of lamb, butterflied

Mix together all of the ingredients except the lamb.
Place the lamb in a bowl or pan that will not be corroded
by the marinade (a glass 9x13 pan works well).
Pour the marinade over the lamb.
Cover and marinate in the refrigerator for 12 hours, turning occassionally.

Start a fire in the grill and get the coals very warm but not flaming.
Place lamb on grill 3-4 inches from the coals. Cook 20 minutes on each side.
After 10 minutes on the second side, start checking for doneness.
Contrary to many people's ideas, lamb should not be well done but should still be a little pink.
When done, slice thin and serve.

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