Grilled Butterflied Leg of Lamb with Fresh Mint Sauce
By Shaylie
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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
Details
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.
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