Herb Marinated Butterflied Leg of Lamb

8-10 servings

Roasted lamb in our house always called for Cross & Blackwell's Mint Sauce. This marinade is a great substitute for the mint sauce as it lightens the meaty taste of lamb with the vinegar and mint in the marinade. The recipe calls for a boneless leg of lamb that is butterflied, but. I have substituted a lamb sirloin or london broil cut with excellent results.

In a blender, combine the vinegar, oil, thyme leaves, rosemary leaves, oregano, mint, garlic and pepper until the mixture is smooth. Pour the marinade into a dish slightly larger than the lamb, turn it to coat it well on both sides and let it marinate, covered and chilled, turning it occasionally, for 24 hours.

Let the lamb come to room temperature, transfer it to the rack of a *broiling pan. Discard any remaining marinade and season the lamb with salt. Broil the lamb under a preheated broiler about 4 inches front he heat for 12 to 14 minutes on each side for medium rare meat.  

*Alternatively the lamb can be grilled on a rack set 5 - 6 inches over glowing coals for 10 to 12 minutes on each side.

Transfer the lamb to a carving board and let it stand for 10 minutes. Holding a sharp knife at a 45 degree angle, slice the lamb thin across the grain. Arrange the lam slices with the potatoes on a platter and garnish the platter with thyme and rosemary sprigs.