Marinate overnight!!!

3/4 c dry red wine
3/4 c light soy sauce
4 large cloves of garlic, crushed
1 T coarsly ground pepper
1/2 c coarsly chopped flat-leaf parsley
1 butterflied leg of lamb (4-5 lbs)

3/4 c dry red wine 3/4 c light soy sauce 4 large cloves of garlic, crushed 1 T coarsly ground pepper 1/2 c coarsly chopped flat-leaf parsley 1 butterflied leg of lamb (4-5 lbs)

Combine all ingredients except 2 T parsley and lamb. Pour marinade over lamb in a shallow baking dish (or large zip-lock bag). Refrigerate, covered, for at least 6 hrs or overnight turning the lamb frequently.

Remove lamb and reserve marinade. Grill lamb about 20 minutes on each side, basting frequently. Check for desired doneness after 30 minutes and continue grilling until wellness temp reached. Let sit 5-10 minutes. Bring remaining marinade to a boil. Slice lamb thinly on the diagonal; arrange on platter and pour remaining marinade over top. Sprinkle with remaining fresh parsley.