Grilled Butterflied Leg of Lamb With Avgolemono Sauce

May 09, 2023May 9, 20230 0
Grilled Butterflied Leg of Lamb With Avgolemono Sauce
in Main

Prep

4 hr 20 min

Cook

25 min

Ready In

4 hr 45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
8
Calories
520
Sugar
1g
Fat
45g
Grilled Butterflied Leg of Lamb is a favorite dish for many meat lovers. This recipe takes it to another level with the addition of the tangy and creamy avgolemono sauce. The juicy lamb is marinated in a red wine vinegar and garlic mixture, which imparts an aromatic and savory flavor. The sauce is made with beaten egg yolks and chicken broth, thickened with cornstarch, and flavored with lemon juice, cayenne pepper, and dried mint. The result is a dish that is both sophisticated and comforting. Pair it with roasted vegetables or a simple green salad for a complete meal that is sure to impress.

Instructions

1.In a shallow dish, whisk together the red wine vinegar, olive oil, garlic, salt, and peppercorns.
2.Place the butterflied leg of lamb in the marinade, turning to coat.
3.Cover and marinate in the refrigerator for at least 4 hours, turning occasionally.
4.Preheat the grill to high.
5.Remove the lamb from the marinade and discard the remaining marinade.
6.Grill for 10 to 12 minutes on each side, or until cooked to your desired level of doneness.
7.Remove from the grill and let rest for 10 minutes before slicing.
8.While the lamb is resting, prepare the avgolemono sauce.
9.In a medium saucepan, whisk together the cornstarch, lemon juice, egg yolks, 1 teaspoon salt, cayenne pepper, and dried mint.
10.Gradually whisk in the chicken broth and place over medium heat.
11.Cook, whisking constantly, until the sauce thickens and coats the back of a spoon.
12.Slice the lamb and serve with the avgolemono sauce.

PROS

This dish is a showstopper for any dinner party or special occasion.

The grilled butterflied leg of lamb is succulent and bursting with flavor, while the creamy and tangy avgolemono sauce is the perfect complement.

It is easy to prepare and is sure to impress your guests.

CONS

The leg of lamb can be expensive, especially if you are feeding a large crowd.

It can also be challenging to ensure that the lamb is cooked to your desired level of doneness without overcooking or undercooking it.

The avgolemono sauce, while delicious, may not be to everyone’s taste.

HEALTH & BENEFITS

This dish is a good source of protein and contains healthy fats from the olive oil and lamb.
The red wine vinegar and lemon juice in the marinade and sauce provide a good dose of antioxidants.
The mint in the sauce may also aid in digestion and relieve nausea.

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