1 butterflied lamb leg, 3 to 4 pounds
1 cup soy blend (see recipe on nytimes.com)
1 cup red wine
2 tablespoons fresh rosemary or 2 teaspoons dried
1 tablespoon ground coriander
1 tablespoon ground black pepper
Start a moderately hot grill fire. If butcher has not already done so, trim lamb of excess fat. Combine all remaining ingredients, and soak lamb in this mixture for 1 to 24 hours (if you are marinating for more than an hour or two, refrigerate).
Remove lamb from marinade, and grill, turning occasionally, for about 20 minutes, or until internal temperature at thickest part of meat is 125 degrees. Let rest for 5 to 10 minutes; cut into 1/4-inch slices, retaining juices, which should be served with meat.
Note: Rare lamb measures 120 to 125 degrees on an instant-read thermometer, so remove the meat at that point.