Grilled Leg of Lamb with Red Wine, Garlic, Mustard and Sage Recipe

Name: Grilled Leg of Lamb with Red Wine, Garlic, Mustard and Sage Recipe
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

www.epicurious.com

The lamb (grass-fed, ideally) needs to marinate overnight, so be sure to begin one day ahead. Ask the butcher to bone and butterfly the lamb for you.

Keywords

red wine
sage
shallot
leg of lamb
garlic
main
dairy free
gluten free
nut free
grilling
bon appétit

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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