Oak Knoll Pacific Rim Lamb

By Oak Knoll Winery

(serves 8 people)

  • 6 lb leg of lamb, boned and butterflied
  • 2 cups Oak Noll Pinot Noir
  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 1 tablespoon grated fresh garlic
  • 1 teaspoon cumin
  • 1 teaspoon cracked black pepper

Combine Oak Knoll Pinot Noir, oil, soysauce, garlic, ginger, cumin and pepper in a glass or non-aluminum pan. Add lamb. Marinate 6-12 hours, covered and refrigerated, turning occasionally to coat.

Broil in oven or grill on barbecue, 5"-6" from heat source until lamb reaches desired doneness, about 40 to 45 minutes for medium rare. Baste with marinade throughout cooking. Let meat rest 15 minutes before carving. Serve with Oak Knoll Pinot Noir.

From Recipes and Roses


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