butterflied-leg-of-lamb-106680.json

{
    "directions": [
        "1. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.",
        "2. Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently. Check for doneness frequently after 30 minutes of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley."
    ],
    "ingredients": [
        "3/4 cup each dry red wine and soy sauce",
        "4 large cloves of garlic, crushed",
        "1 tablespoon coarsely ground black pepper",
        "10 tablespoons coarsely chopped flat-leaf parsley",
        "1 butterflied leg of lamb (about 4 to 5 pounds)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Lamb",
        "Red Wine",
        "Summer",
        "Grill/Barbecue",
        "Soy Sauce",
        "Parade"
    ],
    "title": "Butterflied Leg of Lamb",
    "url": "http://www.epicurious.com/recipes/food/views/butterflied-leg-of-lamb-106680"
}