Grilled Butterflied Leg of Lamb with Fresh Mint Sauce
Credit: Christopher Hirsheimer
SERVES 8
Inspired by a recipe in The Chez Panisse Menu Cookbook (Random House, 1982), this dish is lovely for dining al fresco with family and friends on a fine spring evening.
1 7-lb. leg of lamb, butterflied and cut into 3 or 4
pieces of similar thickness
FOR THE MARINADE:
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
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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