Marinated lamb for grilling

Ingredients for 5 servings:

• 2 kg leg of lamb on the bone, frozen or fresh
• 750 ml wine (Cabernet Sauvignon)
• 5 tbsp olive oil
• 6 cloves garlic
• 1 bunch rosemary, fresh
• Pepper, freshly ground

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 25 minutes

Carefully debone the lamb, taking care not to cut individual muscles. Cut the muscles against the grain into 2-3 cm thick slices, removing any remaining tendons and fascia. For the marinade, finely chop the garlic or pound it with a mortar and pestle, finely chop the rosemary, and add it to the olive oil along with the garlic. Season with pepper to taste and place the meat in a covered bowl with the olive oil. Fill generously with Cabernet until the meat is fully covered. Let it marinate in the refrigerator for 4-6 hours. Fresh rosemary bunches can be added to the grill before grilling. The marinade tenderizes even the toughest leg of lamb, making it ideal for grilling. Leftover lamb will keep in the refrigerator for up to 4 days.