Butterflied Leg of Lamb with Fiery Cilantro-Mint Sauce
Cordero con Salsa de Cilantro y YerbabuenaGrill or broil the lamb until it's nice and brown with a bit of charring on the outside and barely pink inside, for mouth-watering meat that's absolutely wonderful with a nueva sauce made of cilantro, mint, and pumpkin seeds. It's a delicious example of blending the old and the new in Mexican cooking. Serve the lamb with Baked Potatoes Stuffed with Corn.
Ingredients
Makes 6 servings
- 1 3- to 4-pound butterflied leg of lamb
- 1 tablespoon olive oil
- 2 large garlic cloves minced
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon dried thyme
- ¾ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- Fiery Cilantro-Mint Sauce
Instructions
- Trim the lamb of excess fat.
- In a small bowl, mix the oil, garlic, oregano, thyme, salt, and pepper.
- Rub the mixture all over the meat.
- Let stand about 45 minutes.
- Prepare an outdoor grill or heat an oven broiler.
- Grill the lamb over hot coals or broil under a hot oven broiler, turning 3 to 4 times, until browned on the outside, and the internal temperature is 130° for medium-rare on a meat thermometer, about 25 to 30 minutes total.
- Prepare the sauce.
- Let the meat rest 5 minutes before slicing.
- Fan a portion of the sliced lamb on individual serving plates and spoon a portion of sauce over each serving.
Notes / Tips / Wine Advice:
Serve and pass remaining sauce at the table.
