Grilled Leg Of Lamb With Red Wine, Garlic, Mustard

Name: Grilled Leg Of Lamb With Red Wine, Garlic, Mustard And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry red wine (such as Zinfandel); 3/4 cup chopped shallots (about 3 large); 1/2 cup whole grain Dijon mustard; 1/3 cup plus 1 tablespoon finely chopped fresh sage (about 1/2 ounce) plus sprigs for garnish (optional); 1/4 cup olive oil; 3 garlic cloves, pressed; 1 7-pound leg of lamb, boned, evenly flattened, outside fat partially trimmed (yields about 5 2/3 pounds); 1 cup low-salt beef broth; 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1 2-gallon resealable plastic bag

Servings: persons

1
Whisk wine, shallots, mustard, 1/3 cup chopped sage, oil, and garlic in medium glass bowl. Transfer 1/2 cup marinade to small bowl; reserve for sauce. Cover and chill. Place leg of lamb in 2-gallon resealable plastic bag. Pour remaining marinade into bag; seal. Turn bag to coat, arranging lamb in 1 flat piece. Place lamb in marinade on rimmed baking sheet. Chill overnight, turning occasionally.
2
Combine reserved 1/2 cup marinade and beef broth in small saucepan. Boil until reduced to 3/4 cup, about 12 minutes. DO AHEAD:
3
Cool, cover, and chill.
4
Prepare barbecue (medium heat). Remove lamb from plastic bag and transfer to large rimmed baking sheet with some marinade still clinging. Open lamb like book and sprinkle on both sides with salt and pepper. Transfer lamb to grill. Cover and grill until charred and instant-read thermometer inserted into meat registers 135u00b0F for medium-rare, about 10 minutes per side (some thicker pieces can be cut away from leg and grilled longer if desired). Transfer to work surface; let rest 10 minutes. Rewarm sauce. Whisk in butter and remaining 1 tablespoon chopped sage.
5
Season to taste with salt and pepper. Thinly slice lamb against grain. Transfer to platter. Spoon some of sauce over. Garnish with fresh sage sprigs, if desired. Serve with additional sauce alongside.
6
A New Zealand Pinot Noir is a great pairing for the lamb. Try the Sherwood Estate 2007 Pinot Noir ($15). The plum and cherry flavors and toasty oak finish are delicious with the grilled meat.

391

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

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

You need 10 ingredients. The key ingredients include: 1 cup dry red wine (such as Zinfandel), 3/4 cup chopped shallots (about 3 large), 1/2 cup whole grain Dijon mustard, 1/3 cup plus 1 tablespoon finely chopped fresh sage (about 1/2 ounce) plus sprigs for garnish (optional), and more.

Yes, Grilled Leg Of Lamb With Red Wine, Garlic, Mustard And Sage falls under the Soups & Stews 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!

Grilled Leg Of Lamb With Red Wine, Garlic, Mustard And Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions