2 to 4 lb. boneless upper leg of lamb, (the sirloin of the leg)
2 large cloves of garlic, sliced in thin slivers
1 to 1 1/2 cups Bordeaux wine
2 large garlic cloves, crushed plus 3 garlic cloves sliced into slivers
2 teaspoons extra virgin olive oil
1 teaspoon thyme
1 teaspoon rosemary
2 – 3 bay leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1. Have butcher bone and butterfly lamb sirloin to a uniform thick-ness. This is very important; otherwise, the
meat will not cook evenly. Also ask the butcher to remove all interior fat and connective tissue and trim the
outside layer of fat to within an 1/8 of an inch or closer to the meat, being careful not to remove the papery outer
membrane that holds the shape of the meat .
2. Prepare marinade by combining wine, pressed garlic, 1 teaspoon olive oil, thyme, rosemary, bay leaves and
pepper in large bowl or nonmetallic container and set aside.
3. Using a sharp knife, cut slits in meat about 3/4-inch deep. Insert slivers of garlic beneath the surface of the
meat and place lamb in marinade. Cover container and leave at room temperature for 4 hours, turning once; or
place in refrigerator for 8 to 12 hours, turning meat every 4 to 6 hours so both sides absorb the marinade.
4. Spray grill with cooking spray and preheat barbecue. Place grill 4 to 6 inches away from heat source. When
fire is ready, remove lamb from marinade; setting 1/2 cup of marinade aside for basting. Sear both sides of meat
over direct heat, then place meat skin-fat side down, over drip pan and close lid. You won’t need to turn lamb
over during cooking. Add remaining teaspoon of olive oil to marinade and use to baste meat occasionally. Cook
until meat is rare 130º to 140º F, about 45 minutes. Do not over cook lamb, it is best and most juicy when
cooked pink or rare.
5. Remove meat from grill and cover with foil. Allow to rest 10 minutes, for juices to collect in meat. Slice lamb
into 1/4-inch slices and serve with Curried Wild Rice, mint jelly and/or fat free sour cream mixed with
horseradish to taste.