Butterflied Leg Of Lamb (Williams-Sonoma) Recipe

Name: Butterflied Leg Of Lamb (Williams-Sonoma)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the mint sauce; 1/2 cup cider vinegar; 1/3 cup sugar; 2/3 cup fresh mint leaves, chopped; 1 pinch salt; For the lamb; 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

Servings: persons

For the mint sauce
1/2 cup cider vinegar
1/3 cup sugar
2/3 cup fresh mint leaves, chopped
1 pinch salt
For the lamb
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

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.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the mint sauce, 1/2 cup cider vinegar, 1/3 cup sugar, 2/3 cup fresh mint leaves, chopped, and more.

Yes, Butterflied Leg Of Lamb (Williams-Sonoma) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butterflied Leg Of Lamb (Williams-Sonoma)

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