Ingredients for Butterflied Leg Of Lamb Williams Sonoma
- Cider Vinegar
- 2 tablespoons granulated sugar
- Fresh Mint Leaves
- 1/2 teaspoon salt (for mint sauce) + 1 teaspoon salt (for marinade)
- Dry Red Wine
- Olive Oil
- 2 finely chopped shallots
- Fresh Rosemary
- Garlic Cloves
- Fresh Ground Pepper
- 3-4 lb butterflied leg of lamb
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How to Make Butterflied Leg Of Lamb Williams Sonoma
- **Prepare the Mint Sauce:** In a small saucepan, combine 1/4 cup red wine vinegar and 2 tablespoons granulated sugar. Bring to a boil over medium heat, then reduce heat and simmer until sugar dissolves (about 1 minute). Remove from heat and stir in 1/4 cup chopped fresh mint and 1/2 teaspoon salt. Set aside to cool and allow flavors to meld (at least 30 minutes).
- **Marinate the Lamb:** Place the butterflied leg of lamb (approximately 3-4 lbs) in a large glass or porcelain dish. In a bowl, whisk together 1/2 cup dry red wine, 1/4 cup olive oil, 2 finely chopped shallots, 2 tablespoons chopped fresh rosemary, 4 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour marinade over the lamb, ensuring it's coated evenly. Marinate for at least 2 hours, or preferably overnight in the refrigerator, turning occasionally.
- **Prepare the Grill:** Preheat your grill to medium-high heat (approximately 400°F). Position the grill rack 4-6 inches from the heat source.
- **Grill the Lamb:** Remove the lamb from the marinade and pat it dry with paper towels. Reserve the marinade. Place the lamb on the preheated grill rack. Grill for 35-45 minutes, turning frequently and brushing occasionally with the reserved marinade. The internal temperature should reach 130-135°F for medium-rare.
- **Check for Doneness:** Make a small incision in the thickest part of the lamb to check for doneness. The meat should remain pink inside. If needed, continue grilling until desired level of doneness is achieved, checking temperature frequently with a meat thermometer.
- **Rest and Serve:** Remove the lamb from the grill and let it rest, loosely covered with foil, for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Carve the lamb across the grain into thin slices and serve immediately with the mint sauce and your chosen sides.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
45g
Fat
139g
Carbs
4g
