Butterflied Leg Of Lamb (Williams-Sonoma) - cooking recipe

Ingredients

For the mint sauce
1/2 cup cider vinegar
1/3 cup sugar
2/3 cup fresh mint leaves, chopped
1 pinch salt
For the lamb
2/3 cup dry red wine
1/3 cup olive oil
2 tablespoons shallots, chopped
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 (6 -7 lb) leg of lamb, boned, butterflied and trimmed of visible fat

Preparation

For the sauce, combine the vinegar and sugar in a small saucepan and bring to a boil, simmering just until the sugar dissolves.
Remove from the heat and add the mint and salt; set aside to allow the flavors to mellow.
To prepare the lamb, place it in a glass or porcelain dish or enameled baking pan large enough for it to lie flat.
Stir together the wine, oil, shallots, rosemary, garlic, salt and pepper.
Pour over the lamb and marinate for at least 2 hours, or all day if you wish, turning occasionally.
Prepare grill and position rack 4-6 inches from flame.
Remove lamb from the marinade and pat dry with paper towels but reserve marinade.
Place lamb on the rack and grill 35-45 minutes, turning frequently and brushing occasionally with the reserved marinade.
The meat should remain pink inside; make a cut in the thickest part to check.
Remove from the grill and let rest 5 minutes, covered loosely with foil.
Carve across the grain into thin slices and serve with the mint sauce.