Grilled Leg of Lamb with Red Currant Mint Sauce
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 191 |
| pro | 23 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 0 |
| chol | 84 mg |
| sodium | 157 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 16 |
| vit A | 1 |
Pack this easy marinated lamb for a quick-cooking and satisfying summer dinner with friends. This recipe is terrific for using that overeager mint in your garden.
Ingredients
- 1/4 cup red wine vinegar
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tbsp chopped fresh thyme, or 1 tsp/5 mL dried
- 1 butterflied boneless leg of lamb
- 1/2 tsp salt
- 1/2 tsp pepper
- Red Currant Mint Sauce:
- 1/2 cup red currant jelly
- 1/3 cup chopped packed fresh mint leaves
- 2 tbsp port wine, optional
- 2 tbsp red wine vinegar
- 1 pinch salt
- 1 pinch pepper
Preparation
In large glass bowl, combine vinegar, oil, garlic and thyme; add lamb, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours. Or freeze in freezer bag for up to 2 weeks; thaw in refrigerator.)
Red Currant Mint Sauce: In food processor, blend jelly, mint, port (if using), vinegar, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days; let stand at room temperature for 30 minutes before serving.)
Remove lamb from marinade, discarding any excess; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until meat thermometer registers 145°C (63°C) for medium-rare, 25 to 35 minutes, or until desired doneness.
Transfer to cutting board; tent with foil and let stand for 10 minutes before slicing thinly across the grain. Serve with sauce.
Source : Canadian Living Magazine: July 2006
- Keywords : Dinner; Main Course; Grill/Barbecue; Make-Ahead; Summer; Lamb; Mint;
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