Grilled Leg of Lamb with Red Wine Garlic Mustard and Sage
Ingredients
- 1 cup dry red wine (such as Zinfandel)
- ¾ cup chopped shallots (about 3 large)
- ½ cup whole grain Dijon mustard
- ⅓ cup plus 1 tablespoon finely chopped fresh sage (about ½ ounce) plus sprigs for garnish (optional)
- ¼ cup olive oil
- 3 garlic cloves, pressed
- 1 7-pound leg of lamb, boned, evenly flattened, outside fat partially trimmed (yields about 5⅔ pounds)
- 1 cup low-salt beef broth
- 2 tablespoons (¼ stick) chilled unsalted butter, cut into ½" cubes
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments