1 6-8 lb leg of lamb, butterflied
1 C red wine
¼ C Teriyaki
8 cloves garlic, minced
2 shallots, minced
¼ chopped fresh rosemary
¼ C chopped fresh oregano
2 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 4-6 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 8-10 minutes and slice.Serves 8.
Pairs well with Lambert Bridge Merlot, Crane Creek Cuvee or Petit Verdot