1 6 to 8 lb CK* leg of lamb, boned and retied with the bone intact (this adds additional flavor)
2/3 C Lambert Bridge Cabernet Franc
3 T light soy sauce
2 T balsamic vinegar
2 t Worcestershire sauce
4 cloves garlic, minced
1 t crushed red chile flakes
salt and pepper
Place lamb in a Ziploc bag. Combine first six ingredients and season with salt and pepper. Pour over the lamb and marinate in the bag, turning occasionally, for 2 to 4 hours.
Prepare grill to medium high heat. Place lamb on grill and turn over after 15 minutes. Keep cooking and turning as needed until meat thermometer registers 120° for rare to medium rare. Transfer lamb to cutting board and let rest 8 to 10 minutes. Remove strings and bone and carve.
*CK Lamb is a local Healdsburg farm that produces a wonderful lamb. If this is not available in your area, use your favorite.
Tomato, Mint & Kalamata Olive Relish
3 heirloom tomatoes, diced
4 mint leaves, chiffonade
¼ C Kalamata olives, pitted and roughly chopped
1 T balsamic vinegar
1 T olive oil
1 pinch chile flakes
salt and pepper to taste
Combine first 6 ingredients and season with salt and pepper. Keep at room temperature until ready to serve. (This is better the fresher it is, so I recommend mixing it all within two hours of serving.
Pairs Well with Lambert Bridge Cabernet Franc, Merlot or Crane Creek Cuvee