1-1/2C. Red wine

1 onion, chopped

1 carrot, chopped

1 stalk celery, chopped

2 T. chopped fresh parsley

2 T. olive oil

3 cloves garlic, minced

1 T. dried thyme leaves

1 tsp. salt

1 tsp. black pepper

1-1/2 pounds boneless leg of lamb, trimmed

 

Combine all ingredients except lamb in medium bowl. Place lamb in large resealable food storage bag. Add wine mixture to bag. Close bag securely, turning to coat. Marinate in refrigerator 2 hours or overnight. Prepare grill for indirect cooking. Drain lamb; reserve marinade. Place lamb on grid directly over drip pan. Grill, covered, over medium heat about 45 minutes for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast. Brush occasionally with reserved marinade. (Do not brush with marinade during last 5 minutes of grilling.) Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.