Grilled Butterflied Leg of Lamb With Avgolemono Sauce

READY IN: 1hr 5mins




  • For the Lamb:
  • Remove all but 1/4 inch of fat from surface of lamb.
  • Combine the vinegar, oil, garlic, salt and pepper in a large non-metal pan large enough to accommodate the meat spread flat.( I like to use a large zip-lock bag).
  • Put the lamb in the marinade, turn over once, cover with plastic wrap, then with aluminum foil, and refrigerate at least 24 hours before cooking, turning occasionally.
  • Remove from the refrigerator and let lamb come to room temperature before broiling.
  • Preheat broiler 15 to 20 minutes, with broiler rack in place, about 4 inches below the source of heat.
  • Remove lamb from marinade, drain and place on hot broiler rack, fat side down.
  • Broil 15 minutes, turn and broil 15 to 20 minutes longer for medium-rare lamb.
  • Test with a knife in the thickest part, and if not done sufficiently, broil for a few minutes longer.
  • The lamb should be charred in places; however, watch carefully so it does not catch on fire.
  • To serve, carve across the grain into 1/4 inch thick slices, and arrange overlapping on a hot serving platter.
  • Spoon a little warm avgolemono sauce over middle of sliced lamb and pass the remainder.
  • For the Avgolemono Sauce:
  • In a 1 quart heavy saucepan, dissolve the cornstarch in the lemon juice.
  • Add the egg yolks, salt, cayenne, and dried mint leaves; stir with a whisk to blend, then stir in chicken broth.
  • Stirring constantly, cook over medium heat until the mixture begins to thicken and coats a spoon( it should not approach a boil).
  • Remove from heat and use immediately or keep warm over hot, but not boiling, water until ready to serve.
  • To prepare in advance, complete sauce, cool, and cover with plastic wrap and refrigerate. When ready to serve, reheat slowly until warm (do not let boil).