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 (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
Steps
- 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.
