Greek leg of lamb

Ingredients

• 2/3 C dry red wine
• 1/3 C olive oil
• 3 tbsp chopped fresh oregano
• 6 cloves garlic
• 1 boned and butterflied leg of lamb (3.5 - 4 lb)

Procedure

1. In a shallow nonreactive dish just large enough to hold the lamb flat, stir together wine, oil, chopped oregano, garlic, 1 tsp salt, and .75 tsp pepper.
2. Add the lamb and turn to coat both sides. Cover and refrigerate for 4 to 24 hours, turning occasionally. Remove one hour before grilling.
3. Grill over the hottest part of the fire, turning once and brushing often with marinade during the first 12 minutes of cooking. Cook 9-10 minutes per side to a temp of 130F.
4. Let rest for 10 minutes and then carve.