Butterflied Leg of Lamb (Williams-Sonoma)

"I haven't tried this yet but recipe says that it "goes well with garlicky mashed potatoes, grilled potatoes, potatoes roasted with rosemary, or rice pilaf.""
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Ready In:
3hrs 25mins




  • For the sauce, combine the vinegar and sugar in a small saucepan and bring to a boil, simmering just until the sugar dissolves.
  • Remove from the heat and add the mint and salt; set aside to allow the flavors to mellow.
  • To prepare the lamb, place it in a glass or porcelain dish or enameled baking pan large enough for it to lie flat.
  • Stir together the wine, oil, shallots, rosemary, garlic, salt and pepper.
  • Pour over the lamb and marinate for at least 2 hours, or all day if you wish, turning occasionally.
  • Prepare grill and position rack 4-6 inches from flame.
  • Remove lamb from the marinade and pat dry with paper towels but reserve marinade.
  • Place lamb on the rack and grill 35-45 minutes, turning frequently and brushing occasionally with the reserved marinade.
  • The meat should remain pink inside; make a cut in the thickest part to check.
  • Remove from the grill and let rest 5 minutes, covered loosely with foil.
  • Carve across the grain into thin slices and serve with the mint sauce.

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  1. navarrafam
    The mint sauce was awesome! The lamb was very good although I cooked it inside in an enameled roaster because it was raining so I didn't want to grill it. I doubled the amount of the mint sauce I made.


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