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Butterflied Leg of Lamb with Fiery Cilantro-Mint Sauce |
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Serves: 6
Print this Recipe
(Cordero con Salsa de Cilantro y Yerbabuena)
Category: Lamb
Grill 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 (see Vegetables).
3 to 4 butterflied leg of lamb
1 tablespoon olive oil
2 cloves garlic (large), minced
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon dried thyme
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
Fiery Cilantro-Mint Sauce
1. 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.
2. 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. Serve and pass remaining sauce at the table.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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