Butterflied Leg Of Lamb (williams-sonoma)

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1/2 cup cider vinegar
• 1/3 cup sugar
• 2/3 cup fresh mint leaves, chopped
• 1 pinch salt
• 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

Recipe

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