Butterflied Leg of Lamb With Sorrel Sauce Recipe

Name: Butterflied Leg of Lamb With Sorrel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leg of lamb, about 6 pounds, boned so it lies flat; 1 cup plain yogurt; 1 tablespoon Dijon mustard; 1 tablespoon dark soy sauce; 1/2 cup extra-virgin olive oil; Juice of 1 lemon; 3 cloves garlic, crushed and chopped; 2 teaspoons fresh rosemary leaves; Freshly ground pepper to taste; 2 large shallots, sliced; 4 tablespoons unsalted butter; 3/4 pound fresh sorrel leaves; 2 cups chicken stock (preferably homemade); Coarse salt and freshly ground pepper to taste

Servings: persons

1 leg of lamb, about 6 pounds, boned so it lies flat
1 cup plain yogurt
1 tablespoon Dijon mustard
1 tablespoon dark soy sauce
1/2 cup extra-virgin olive oil
Juice of 1 lemon
3 cloves garlic, crushed and chopped
2 teaspoons fresh rosemary leaves
Freshly ground pepper to taste
2 large shallots, sliced
4 tablespoons unsalted butter
3/4 pound fresh sorrel leaves
2 cups chicken stock (preferably homemade)
Coarse salt and freshly ground pepper to taste

1
Wipe the lamb dry with paper towels and remove any large pieces of fat.
2
Mix together the yogurt, mustard, soy sauce, oil and lemon juice.
3
Add the garlic, rosemary and pepper and spread the mixture over the lamb.
4
Refrigerate overnight.
5
On the day of serving, make the sauce.
6
Soften the shallots in the butter in a large heavy saucepan.
7
Remove the stems from the sorrel and add the leaves to the pan.
8
Cook until wilted.
9
Add the chicken stock and bring to a boil.
10
Remove from heat and puree in a blender or food processor.
11
Return the sauce to the pan.
12
Season to taste with salt and pepper and allow to simmer gently until thickened.
13
If it gets too thick, cover and keep warm.
14
It can be thinned with more chicken stock.
15
Preheat coals for cooking the lamb.
16
Place the lamb on a rack and cook for seven to eight minutes.
17
Do not be alarmed by flames flaring up; this is the lamb fat pouring off.
18
The flames will soon die down.
19
Cook for seven to eight minutes on the other side.
20
The meat should now be ready if you like your lamb rare.
21
If you like it more well done, cook it longer.
22
It is at its best browned on the outside but pink in the middle.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 leg of lamb, about 6 pounds, boned so it lies flat, 1 cup plain yogurt, 1 tablespoon Dijon mustard, 1 tablespoon dark soy sauce, and more.

Yes, Butterflied Leg of Lamb With Sorrel Sauce 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.

That's it — enjoy your meal!

Butterflied Leg of Lamb With Sorrel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions