GRILLED LEG OF LAMB WITH RED WINE, GARLIC, MUSTARD AND SAGE
Provided by Jill Silverman Hough
Categories Garlic Lamb Mustard Marinate Low Cal Father's Day Backyard BBQ Dinner Red Wine Summer Grill Grill/Barbecue Sage Party Candy Thermometer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- 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. DO AHEAD: Sauce can be made 1 day ahead. 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. Serve with additional sauce alongside.
- What to drink :
- A New Zealand Pinot Noir is a great pairing for the lamb. Try the Sherwood Estate 2007 Pinot Noir ($15). The plum and cherry flavors and toasty oak finish are delicious with the grilled meat.
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Ale Mages
[email protected]I'm not a big fan of lamb, but this recipe was actually pretty good.
HUBAIB AFRIDI
[email protected]This recipe was a bit too complicated for me, but the lamb turned out great.
Leah Boyer
[email protected]The lamb was a bit tough, but the sauce was delicious.
Frankline abongo
[email protected]This grilled leg of lamb was a bit dry, but the sauce was very good.
Miadur Rahaman
[email protected]This lamb dish was amazing! The flavors were incredible, and the lamb was cooked to perfection. I would definitely recommend this recipe.
the potato man
[email protected]I've made this recipe several times now, and it's always a hit. The lamb is always tender and juicy, and the sauce is to die for.
Sagar Chaudhary
[email protected]This grilled leg of lamb was delicious! The lamb was cooked perfectly, and the sauce was very flavorful. I served it with roasted vegetables, and it was a perfect meal.
Portia Kwaramba
[email protected]I made this recipe for my family last night, and it was a big hit! Everyone loved the lamb, and the sauce was amazing. I'll definitely be making this again.
Nouman Mughal
[email protected]This lamb dish was excellent! The meat was tender and moist, and the sauce was rich and flavorful. I would definitely recommend this recipe to anyone looking for a special occasion meal.
Jason Pusatero
[email protected]This recipe is a keeper! The lamb was succulent and flavorful, and the sauce was divine. I served it with roasted potatoes and asparagus, and it was a perfect meal.
Bumka 999
[email protected]I've made this grilled leg of lamb several times now, and it's always a crowd-pleaser. The flavors are incredible, and the lamb is always cooked to perfection.
Babo Sarkar
[email protected]This lamb recipe was a hit at my dinner party! The meat was tender and juicy, and the red wine garlic mustard sauce was the perfect complement. I'll definitely be making this again.