Joshua Grindle Inn

Mendocino, California

Specialty Recipe

Leg of Lamb Mendocino

Ingredients:

5 to 6 pound leg of lamb

12 cloves garlic, slivered

1 cup Mendocino county Pinot Noir or fruity Zinfandel wine

1 cup soy sauce

1/2 cup water

2 Tablespoons brown sugar

1 large onion, chopped

6 large rosemary sprigs

1 Tablespoon thyme

1 Tablespoon oregano

2 teaspoons pepper

Bone and butterfly the leg of lamb. Insert garlic into the meat by using a knife tip to puncture the meat, then inserting garlic slivers into this space. Combine remaining ingredients and marinate overnight, turning occasionally. Barbecue over hot charcoal, skin side up (reserve marinade) for 15 minutes. Turn and cook additional 15 minutes or until desired doneness is reached (medium-rare is recommended). Baste occasionally with reserved marinade. Slice across grain in thin slices and serve.

Serves: 8 to 10 people

From the cookbook Mendocino Mornings - A Collection of Breakfast Delights from the Joshua Grindle Inn. This wonderful cookbook can be purchased at the Joshua Grindle Inn.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)