Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage Recipe #380371
Lovely lamb dish
by TheBeave
2¼ hours | 1½ hours prep
SERVES 12
- 1 cup dry red wine
- 3/4 cup chopped shallot
- 1/2 cup whole grain Dijon mustard
- 1/3 cup plus 1 tablespoon finely chopped fresh sage
- 1/4 cup olive oil
- 3 garlic cloves, pressed
- 7 lbs leg of lamb, boned, evenly flattened, outside fat partially trimmed (yields about 5 2/3 pounds)
- 1 cup low sodium beef broth
- 2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 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.
- Combine reserved 1/2 cup marinade and beef broth in small saucepan.
- Boil until reduced to 3/4 cup, about 12 minutes.
- Cool, cover, and chill.
- 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 135°F 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.
- 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.
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5 stars