Butterflied Leg of Lamb (Williams-Sonoma)
- Ready In:
- 3hrs 25mins
For the mint sauce
- 1⁄2 cup cider vinegar
- 1⁄3 cup sugar
- 2⁄3 cup fresh mint leaves, chopped
- 1 pinch salt
For the lamb
- 2⁄3 cup dry red wine
- 1⁄3 cup olive oil
- 2 tablespoons shallots, chopped
- 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1 (6 -7 lb) leg of lamb, boned, butterflied and trimmed of visible fat
- 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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