Recipes Ingredients Meat & Poultry Lamb Recipes Marinated Leg of Lamb 3.2 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 14, 2018 Print Rate It Share Share Tweet Pin Email Yield: 6 to 8 Serves Ingredients 1 cup Sangiovese wine 2 cups extra-virgin olive oil 2 ½ cups loose rosemary leaves, very finely ground (about ¾ cup) 8 cloves garlic, coarsely chopped 2 tablespoons coarse salt 2 teaspoons freshly ground pepper 1 five-pound butterflied leg of lamb, flattened Directions Combine the wine, olive oil, rosemary, garlic, salt, and pepper. Place the lamb in a shallow pan, and pour the marinade over the meat. Cover and refrigerate, turning and rotating the lamb periodically, for 4 to 5 hours. Remove the lamb from the marinade. Pat dry with paper towels. Wrap the piece of meat around the rotisserie rod. Secure with clamps and tie the rolled roast together with cotton string. Cook over the prepared coals until the meat is the desired temperature, 145 degrees for medium-rare, 160 degrees for medium, about 2 hours. Rate it Print