Snake Eyes Zinfandel

Main Entree

Leg of Lamb

Leg of Lamb


1 boned and butterflied 3-4 pound leg of lamb
1/2 bottle Murphy-Goode Zinfandel (save the rest for the cook!)
1 coarsely chopped onion
5-6 cloves garlic, finely minced
4 heaping tablespoons blackberry jam or jelly


a few rosemary branches, lightly bruised (optional) Assemble all marinade ingredients and marinate lamb overnight in the refrigerator. Remove from marinade and grill over mesquite or high quality hardwood charcoal until medium rare. Baste occasionally by dipping rosemary branches in marinade.

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