Butterflied Leg Of Lamb - cooking recipe

Ingredients

2 c. dry red wine
1 c. soy sauce
6 large cloves garlic, crushed
1 Tbsp. rosemary
1 Tbsp. black pepper
1 butterflied leg of lamb (4 to 6 lb.)

Preparation

Combine soy sauce, wine, garlic, rosemary and pepper.
In a shallow baking pan, marinate the lamb at least 6 hours in the marinade; refrigerate, turning often.