Ingredients

For the Marinade and Lamb

1 (7-lb.) leg of lamb, butterflied and cut into 3 or 4 pieces of similar thickness

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

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Instructions

Step 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.

Step 2

For the mint sauce: Using a food processor or mortar and pestle, make a paste of mint leaves, vinegar, sugar, and olive oil.

Step 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.

For the mint sauce: Using a food processor or mortar and pestle, make a paste of mint leaves, vinegar, sugar, and olive oil.

Recipes

Grilled Butterflied Leg of Lamb With Fresh Mint Sauce

Name: Grilled Butterflied Leg of Lamb with Fresh Mint Sauce
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 1 (7-lb.) leg of lamb, butterflied and cut into 3 or 4 pieces of similar thickness; 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; 1 tightly packed cup fresh mint leaves; 1 tsp. red wine vinegar; 1 ⁄ 2 tsp. sugar; 3 tbsp. extra-virgin olive oil

Serves
serves 8

CHRISTOPHER HIRSHEIMER

By SAVEUR Editors

Published on February 27, 2007

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. The recipe appears in "Farming for the Love of Food," a story by Peggy Knickerbocker, about California farmers, that ran in our July/August 1995 issue.

Ingredients

For the Marinade and Lamb

1 (7-lb.) leg of lamb, butterflied and cut into 3 or 4 pieces of similar thickness
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

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Instructions

Step 1

Step 2

For the mint sauce: Using a food processor or mortar and pestle, make a paste of mint leaves, vinegar, sugar, and olive oil.

Step 3

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.
For the mint sauce: Using a food processor or mortar and pestle, make a paste of mint leaves, vinegar, sugar, and olive oil.
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.