Marinate the lamb in this simple, stir-together marinade, then roast or grill along with the cauliflower and onions.

Prep: 30 minutes   Marinate: 8 to 24 hours   
Roast: 2 hours   Stand: 15 minutes   Oven: 325°

1 5- to 7-lb. leg of lamb
1 cup Merlot
2 Tbsp. Worcestershire sauce
1 Tbsp. olive oil
1 Tbsp. soy sauce
3 cloves garlic, minced
1 Tbsp. snipped fresh rosemary
1 tsp. sea salt
1/4 tsp. ground black pepper
1 recipe Roasted Cauliflower

1. Trim fat from meat. Cut 1/2-inch-wide slits into roast at 1-inch intervals. Place meat in a clean, large, sealable plastic bag; place in a large dish. Add merlot, Worcestershire sauce, olive oil, soy sauce, garlic, rosemary, salt, and pepper. Turn meat so that all sides are covered. Seal bag; marinate in refrigerator for 8 to 24 hours, turning bag occasionally.

2. Remove meat from marinade and reserve marinade. Place meat, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer without touching bone. Roast, uncovered, in a 325° oven until thermometer registers 140° for medium rare (2 to 2 3/4 hours) or 155° for medium (2 1/2 to 3 1/2 hours). Remove meat and rack from roasting pan; reserve pan juices in the pan. (See recipe below for Roasted Cauliflower.) Cover meat with foil; let stand for 15 minutes before carving. (The meat’s temperature will rise 5° during standing.)

3. For the sauce, pour marinade into roasting pan with pan juices. Bring to boiling; reduce heat. Boil gently, uncovered, about 5 minutes or until reduced to 3/4 cup. Season to taste and serve with lamb. Makes 8 to 10 servings.

ROASTED CAULIFLOWER: Cut 1 head cauliflower into chunky florets and 1 large red onion into wedges. Place in a large bowl and toss with 3 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon garlic pepper. Add the cauliflower mixture around the roast the last 1 hour of roasting or the last 2 hours of grilling, stirring occasionally. After removing the lamb and rack from pan, toss vegetables with 1 tablespoon snipped fresh Italian (flat-leaf) parsley. Spoon vegetables into a serving bowl. Reserve pan juices.

TO GRILL: For a charcoal grill, arrange medium coals around edge of grill. Test for medium-low heat in the center of the grill where the meat will cook. Place meat in a roasting pan in the center of the grill rack. Cover and grill for 2 1/2 to 2 3/4 hours or until done, turning the roast over halfway through grilling. Continue as above. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Place meat in a roasting pan; place over unlit side of grill. Cover and grill as above.)

Per serving: 350 cal., 15 g fat (4 g sat. fat), 116 mg chol., 614 mg sodium, 8 g carbo., 2 g fiber, 39 g pro.