Grilled Leg of Lamb with Raspberry Mint Sauce — Robert St. John

Ingredients

• 1/2 cup Roasted Garlic Puree (page xxx)
• 1/4 cup Olive Oil
• 1 Tbl Fresh Rosemary, chopped
• 1/4 cup Fresh Mint, chopped
• 2 Tbl Sherry Vinegar
• 1 Boneless Leg of Lamb, 3- 31/2 pounds, butterflied
• 1 Tbl Black Pepper, freshly ground
• 2 Tbl Kosher Salt
• Raspberry Mint Sauce
• 3 Tbl Olive oil
• 2 Tbl Shallot, minced
• 1 cup Raspberries
• 1/ 2 cup Sugar
• 1 cup Red wine
• 1 1/ 2 cups Veal demi glace (page xxx)
• 3 Tbl Cold Unsalted Butter, cut into small cubes
• 1/2 tsp Kosher Salt
• 1 Tbl fresh Mint, chopped