Grilled Herb-Crusted Leg of Lamb with Fresh Mint Sauce

Grilled Herb-Crusted Leg of Lamb with Fresh Mint Sauce
Photo by Scott Phillips

Ingredients

  • 1 cup chopped fresh mint (about 1 bunch)
  • ¼ cup Dijon mustard
  • 2 Tbs. chopped fresh thyme
  • 2 Tbs. olive oil
  • 2 Tbs. chopped fresh rosemary
  • 1 tsp. kosher salt; more as needed
  • ½ tsp. freshly ground black pepper; more as needed
  • + 6 more ingredients
    • 1 large or 2 small boneless legs of lamb (about 5-½ lb.)
    • ¼ cup white-wine vinegar; more as needed
    • 2 Tbs. granulated sugar; more as needed
    • 4 large cloves garlic, finely chopped (about 2 Tbs.)
    • 2 Tbs. kosher salt
    • 2 tsp. freshly ground black pepper

Set the lamb flat on a large cutting board. Trim any excess fat and then make deep horizontal slices into the thicker parts and open like a book to make an even thickness all around. Lay a piece of plastic wrap on top of the lamb and using a meat mallet or the bottom of a heavy skillet, pound to ...

View full recipe at Fine Cooking

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