Butterflied Leg of Lamb

• 1/4 cup olive oil
• 1 1/2 cup Milat Zinfandel
• 8 cloves of garlic, chopped
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh tyme
• 2 1/2 teaspoons salt and pepper

5-5 1/2 lb. leg of lamb, butterflied

Marinate the lamb with the above ingredients for at least 4 hours or overnight. Grill or roast to desired doneness. Serve with grilled vegetables (bell peppers, zucchini, onions, portabella mushrooms) and top with feta cheese and season with parsley, mint and lemon juice. If roasting, add the vegetables to the pan with the lamb for the last hour of cooking.