Grilled, Butterflied Leg of Lamb Marinated in Soy, Balsamic Vinegar, Mustard and Olive Oil

• 

Ingredients	Amount
Shallot, minced	¼ cup
Garlic, minced	1 Tbsp.
Rosemary	1 Tbsp.
Olive oil	¼ cup
Dijon mustard	1 Tbsp.
Balsamic vinegar	¼ cup
Kikkoman Soy Sauce	2 Tbsp.
Salt	1 tsp.
Black pepper, coarsely cracked	1 tsp.
Leg of lamb, de-boned and butterflied to uniform shapes	1 ea.
Sauce for Lamb
Veal stock	1 ½ cup
Basil, chopped	1 Tbsp.
Rosemary	½ tsp.
Butter, cold	1 tsp.

Method

1. Combine all ingredients for the marinade in a zip top bag. Add the lamb, press out excess air and seal top. Make sure marinade completely covers lamb; refrigerate 24 hours.

2. Preheat grill. Drain lamb of any excess marinade and reserve the leftover marinade for the sauce. Strain if desired.

3. Grill the lamb to desired doneness. Let the lamb rest for 5 – 10 minutes.

4. Prepare the sauce: Heat the veal stock in a sauce pot over medium heat. Add the reserved marinade and bring to a simmer. Simmer 3 – 5 minutes. Add the basil and rosemary and adjust the seasoning. Whisk in the cold butter.

5. Slice the lamb, reserving all meat juices and adding them to the sauce.

6. Portion the lamb and serve with sauce as needed.

Yield: 6 portions

Source: © The Culinary Institute of America