Grilled Merlot Lamb

Mackey likes to lay a few soak chunks of fruit wood from the couple’s orchard on the coals for a sweet fragrance as the meat cooks.

1/2 cup soy sauce

1/2 cup Merlot

1/2 cup dry white wine

4 cloves garlic, pressed or minced

1/2 cup chopped fresh or 2 Tbsp dried oregano leaves

2 Tbsp coarsely chopped fresh or 1 Tbsp crumbled dried rosemary leaves

1 Tbsp coarsely ground pepper

1 leg of lamb (5 to 6 lb.), boned, butterflied, and fat trimmed

oregano and rosemary sprigs (optional)

salt

Combine soy sauce, Merlot, white wine. garlic, chopped oregano, chopped rosemary and pepper in a 9 by 13-inch baking dish. Add lamb and turn to coat with marinade.

Cover and chill at least 6 hours or up to 1 day, turning meat over several times.

Lift lamb from marinade and place on a barbecue grill, 4 to 6 inches above a solid bed of medium-hot coals or gas heat (you can hold your hand at grill level only 3 to 4 seconds).

Cook, turning as needed to brown meat evenly, until a thermometer inserted in thickest part of leg reaches 135 degrees to 140 degrees for rare (thinner portions will be well done), 30 to 45 minutes.

Brush meat occasionally with marinade up until the last 10 minutes of cooking.

Transfer meat to a platter, keep warm and let rest 5 to 15 minutes. Garnish with sprigs of fresh oregano and rosemary. Thinly slice meat. Add salt to taste.

Serves 8 to 10.