Barbecued Lamb With Cilantro

By Sunset
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2 cups dry red wine

3/4 cup soy sauce

1/2 cup extra-virgin olive oil

3 cloves garlic, peeled and minced

1 1/2 cups chopped fresh cilantro

2 fresh or dried bay leaves

1 leg of lamb (6 lb.), boned, butterflied, and fat-trimmed

Cilantro sprigs

Salt and pepper

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