Saveur

View Gallery Photo: 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.

This article was first published in Saveur in Issue #7