Grilled Butterflied Leg Of Lamb With Avgolemono Sauce

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• 8 lbs leg of lamb, boned and butterflied
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 6 garlic cloves, minced
• 1 tablespoon salt
• 10 peppercorns, crushed
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice, strained to remove pulp and seeds (one large lemon)
• 5 egg yolks, unbeaten
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 teaspoon dried mint, crushed
• 2 cups chicken broth

Recipe

• 1 for the lamb:.
• 2 remove all but 1/4 inch of fat from surface of lamb.
• 3 combine the vinegar, oil, garlic, salt and pepper in a large non-metal pan large enough to accommodate the meat spread flat.( i like to use a large zip-lock bag).
• 4 put the lamb in the marinade, turn over once, cover with plastic wrap, then with aluminum foil, and refrigerate at least 24 hours before cooking, turning occasionally.
• 5 remove from the refrigerator and let lamb come to room temperature before broiling.
• 6 preheat broiler 15 to 20 minutes, with broiler rack in place, about 4 inches below the source of heat.
• 7 remove lamb from marinade, drain and place on hot broiler rack, fat side down.
• 8 broil 15 minutes, turn and broil 15 to 20 minutes longer for medium-rare lamb.
• 9 test with a knife in the thickest part, and if not done sufficiently, broil for a few minutes longer.
• 10 the lamb should be charred in places; however, watch carefully so it does not catch on fire.
• 11 to serve, carve across the grain into 1/4 inch thick slices, and arrange overlapping on a hot serving platter.
• 12 spoon a little warm avgolemono sauce over middle of sliced lamb and pass the remainder.
• 13 for the avgolemono sauce:.
• 14 in a 1 quart heavy saucepan, dissolve the cornstarch in the lemon juice.
• 15 add the egg yolks, salt, cayenne, and dried mint leaves; stir with a whisk to blend, then stir in chicken broth.
• 16 stirring constantly, cook over medium heat until the mixture begins to thicken and coats a spoon( it should not approach a boil).
• 17 remove from heat and use immediately or keep warm over hot, but not boiling, water until ready to serve.
• 18 to prepare in advance, complete sauce, cool, and cover with plastic wrap and refrigerate. when ready to serve, reheat slowly until warm (do not let boil).