Grilled Leg of Lamb with Raspberry Mint Sauce
Place the garlic, oil, rosemary, mint and vinegar in a mixing bowl. Blend together using a wire whisk. Trim any excess fat and sinew from the lamb.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
Cooking tools:
- Butcher's twine
- Carving knife
- Fine-mesh sieve
- Blender
- Grill
- Instant-read thermometer
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Tongs
- Serving platter
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
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