ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Merlot Lamb

Yield Makes 8 to 10 servings
Notes: Merlot, a recently popular red varietal wine, brings an all-tme favorite meat into the '90s.


  • 1/2 cup soy sauce
  • 1/2 cup Merlot
  • 1/2 cup dry white wine
  • 4 cloves garlic, pressed or minced
  • 1/2 cup chopped fresh oregano leaves or 2 tablespoons dried oregano
  • 2 tablespoons coarsely chopped fresh rosemary leaves or 1 tablespoon dried rosemary
  • 1 tablespoon coarse-ground pepper
  • 1 leg of lamb (5 to 6 lb.), boned, butterflied, and fat-trimmed
  • Oregano and rosemary sprigs (optional)
  • Salt

Nutrition Information

  • calories 216
  • caloriesfromfat 36 %
  • protein 31 g
  • fat 8.5 g
  • satfat 3 g
  • carbohydrate 1.5 g
  • fiber 0.1 g
  • sodium 487 mg
  • cholesterol 97 mg

How to Make It

  1. In a 9- by 13-inch baking dish, combine soy sauce, Merlot, white wine, garlic, chopped oregano, chopped rosemary, and pepper. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to 1 day, turning meat over several times.

  2. Lift lamb from marinade (reserve marinade) and place on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Close lid on gas grill. Cook, turning as needed to brown meat evenly, until a thermometer inserted in thickest part of leg reaches 135° to 140° for rare (thinner portions will be well-done), 30 to 45 minutes. Brush meat occasionally with marinade up until the last 10 minutes of cooking.

  3. Transfer meat to a platter, keep warm, and let rest 5 to 15 minutes. Garnish with oregano and rosemary sprigs. To serve, thinly slice meat. Add salt to taste.