Grilled Butterflied Leg of Lamb with Fresh Mint Sauce

By Shaylie

Ingredients

• FOR THE MARINADE:
• 1 7-lb. leg of lamb, butterflied and cut into 3 or 4
• pieces of similar thickness
• 2 peeled, sliced onions
• 8 crushed, peeled cloves garlic
• Leaves from 10 sprigs each fresh thyme, chervil,
• and oregano
• 2 cups dry white wine
• 1 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• FOR THE MINT SAUCE:
• 1 tightly packed cup fresh mint leaves
• 1 tsp. red wine vinegar
• 1 ⁄2 tsp. sugar
• 3 tbsp. extra-virgin olive oil

Preparation

Step 1

1. For the marinade: Combine onions, garlic, thyme, chervil, oregano, wine, and olive oil in a large, shallow dish, then season to taste with salt and pepper. Place lamb in dish and turn to coat well. Cover and refrigerate for 6–8 hours.

2. For the mint sauce: Using a food processor or mortar and pestle, make a paste of mint leaves, vinegar, sugar, and olive oil.

3. Preheat grill. Remove lamb from marinade, brushing garlic and onions from meat, then place on grill and cook until medium-rare, about 12 minutes per side. Allow to rest for 5 minutes before carving. Garnish with rosemary and serve with mint sauce.