Bring all ingredients for the marinade to the boil for a minute to allow the alcohol to evaporate.Remove from the stove and let it cool.
Submerge the lamb into the cold red wine marinade and leave at room temperature for 60 minutes.
Prepare the seasoning by combining all ingredients together.
Prepare the sauce
When the lamb is removed after marination time, bring the marinade to the boil to reduce by half. Remove any impurities with a skimmer.Add the lamb stock and cook until thickened.Whisk the butter parcels into the sauce and season to taste.
Cook the lamb
Grill the lamb over a high heat for 4-5 minutes on each side until a crust is formed.
Place the grilled lamb onto a wire rack to rest and cover with thin foil for 5 minutes.
Service
Cut the lamb leg into thin slices or medallions.
Spoon the red wine sauce onto the plate, arrange the lamb and vegetables of your choice on top.Sprinkle some of the seasoning mix on the meat.