Passover started last night. That means no bread or pork for the next eight days. And, if you’re anything like me and my family, it also means the first two nights are special Seder nights. That means the first night you have a huge dinner with a ton of family and friends, and the second night is another big dinner, but with about half the people. The second Seder is usually reserved for immediate family and/or close friends who couldn’t make it to the first night.
Since pork and pasta are both huge no-no’s at Passover, you’re left with chicken, lamb, or fish. If you’ve had chicken or fish the first night, this grilled lamb recipe is the perfect answer to “what should I make for night number two”? It’s really easy, especially if you get it in the marinade first thing in the morning. Once you put it on the grill, this lamb will make your house the place to be every Passover.
Grilled Merlot Lamb
- 1/2 cup soy sauce
- 1/2 cup Merlot wine
- 1/2 cup dry white wine
- 4 cloves garlic, minced
- 1/2 cup fresh oregano, chopped,
- 3 tablespoons fresh rosemary, chopped
- 1 tablespoon ground black pepper
- 1, 5 to 6 pound leg of lamb, boned and butterflied
- Combine soy sauce, Merlot, white wine, garlic, oregano, rosemary, and pepper in a medium bowl. Place leg of lamb in a large resealable plastic bag; pour marinade over lamb, seal the bag and place in the refrigerator for at least 6 hours or up to 1 day.
- Remove lamb from marinade and place on grill over medium-high heat; cook, turning as needed to brown meat evenly, for 30 to 45 minutes. Brush meat occasionally with marinade as it cooks.
- Transfer lamb to a large serving platter and let rest for 5 to 10 minutes. Slice lamb and serve.