Grilled Leg of Lamb with Red Currant Mint Sauce
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.
Servings: 8 to 10
Ingredients:
| 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 | trace |
| chol | 84 mg |
| sodium | 157 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 16% |
| vit A | 1% |
-
1/4 cup (50 mL) red wine vinegar
3 tbsp (50 mL) extra-virgin olive oil
3 cloves garlic, minced
1 tbsp (15 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
1 butterflied boneless leg of lamb (about 3 lb/1.5 kg)
1/2 tsp (2 mL) each salt and pepper
Red Currant Mint Sauce:
1/2 cup (125 mL) red currant jelly
1/3 cup (75 mL) chopped packed fresh mint leaves
2 tbsp (25 mL) port wine (optional)
2 tbsp (25 mL) red wine vinegar
Pinch each salt and 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
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