This is the best way we know to grill lamb—it's easier to reach that perfect pinkness with a butterfly cut. If you're lucky you'll have leftovers, as it's just great cold the next day. Think of topping this, hot or cold, with herbed mayonnaise or aioli. Just a little smidgen will do!
Servings: Serves 8
Ingredients 1 cup dry red wine3/4 cup soy sauce4 large cloves crushed garlic1/3 cup chopped fresh mint leaves2 Tbsp. slightly bruised fresh rosemary leaves or 1 Tbsp. dried1 Tbsp. coarsely ground black pepper1 butterflied leg of lamb (4 to 5 pounds)
Combine the wine, soy sauce, garlic, mint, rosemary and pepper in a small bowl and mix well. Place the lamb in a nonreactive baking pan. Pour the mixture over the lamb, cover, and refrigerate for 6 hours, turning the lamb frequently.
Prepare hot coals for grilling. Drain the meat, reserving the marinade. Grill the lamb 4 inches above the hot coals, basting frequently with the marinade, about 20 minutes on each side. Check the lamb for doneness frequently after 30 minutes' grilling. Cut the lamb into very thin slices, and serve immediately.
Recipe from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. Copyright © 1982 by Julee Rosso and Sheila Lukins. Excerpted by permission of Workman Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.