1 c. dry red wine
3/4 c. soy sauce
4 lg. garlic cloves, crushed
1 tbsp. dried rosemary
1 tbsp. black pepper
1 butterflied leg of lamb (4 to 5 lbs.)

Combine the wine, soy sauce, garlic, rosemary and pepper in a small bowl and mix well. Place lamb in a glass baking dish. Pour the mixture over the lamb, cover and refrigerate for 6 hours, turning the lamb frequently. Prepare outdoor grill. Drain the meat, reserving the marinade. Grill the lamb about 4 inches above the hot coats, basting frequently with the marinade, about 20 minutes on each side. Check for doneness after 30 minutes. Cut lamb into very thin slices and serve immediately. Makes 8 servings.