This recipe has been a summer favourite for years. Cranberry Blueberry Wine from Muskoka Lakes Winery makes it really special!
1 butter flied leg of lamb
1 cup Soya sauce
2 cloves garlic, minced
1/4 tsp dry mustard
1 tbsp honey
1 tsp basil
1/4 cup Cranberry Blueberry Wine or sherry
1 tsp marjoram
1 tsp rosemary
1 small bunch of chives or 1 green onion
Marinate lamb in marinade for at least 3 hours. Cook the lamb on the barbeque over medium heat until desired level of doneness. Thin portions will tend to be more well done than thicker portions making it easy to cater to the different preferences of guests.