Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage

The aroma of grilling lamb always transports me back to summer evenings in Provence. My grandmother, a formidable cook, would prepare a similar dish for family gatherings, the air thick with the scent of herbs, garlic, and the promise of a feast. The juicy, flavorful lamb, always perfectly cooked, was the centerpiece of the table, a testament to simple ingredients transformed into something truly special. This recipe captures that same rustic elegance, bringing the taste of the French countryside to your own backyard.

Recipe Overview

• Prep Time: 2 hours 10 minutes (includes marinating)
• Cook Time: 10 minutes per side (approximate)
• Total Time: Overnight marinating + approx. 30 minutes
• Servings: 12
• Yield: Approx. 5 2/3 pounds cooked lamb
• Dietary Type: Gluten-Free, Dairy-Free (if butter is omitted from sauce)

Ingredients

• 1 cup dry red wine
• 3/4 cup chopped shallot
• 1/2 cup whole grain Dijon mustard
• 1/3 cup plus 1 tablespoon finely chopped fresh sage
• 1/4 cup olive oil
• 3 garlic cloves, pressed
• 7 lbs leg of lamb, boned, evenly flattened, outside fat partially trimmed (yields about 5 2/3 pounds)
• 1 cup low sodium beef broth
• 2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Equipment Needed

• Medium glass bowl
• Small bowl
• 2-gallon resealable plastic bag
• Rimmed baking sheet (large)
• Small saucepan
• Barbecue grill
• Instant-read thermometer

Instructions

1. In a medium glass bowl, whisk together the dry red wine, chopped shallot, whole grain Dijon mustard, 1/3 cup of the finely chopped fresh sage, olive oil, and pressed garlic cloves. This vibrant mixture will form the base of our marinade.
2. Transfer 1/2 cup of the marinade from the glass bowl to a small bowl. Cover this small bowl and chill it in the refrigerator. This reserved marinade will later be used to create the delicious sauce.
3. Place the leg of lamb in a 2-gallon resealable plastic bag.
4. Pour the remaining marinade (from the medium glass bowl) into the bag with the lamb. Seal the bag tightly, removing as much air as possible.
5. Turn the bag to thoroughly coat the lamb in the marinade, arranging the lamb inside the bag so that it lies in one flat piece.
6. Place the bag containing the lamb and marinade on a large rimmed baking sheet. This will help to contain any potential leaks. Chill the lamb in the refrigerator overnight, turning the bag occasionally to ensure even marination.
7. The next day, combine the reserved 1/2 cup of marinade (from the small bowl) and the low sodium beef broth in a small saucepan.
8. Bring the mixture in the saucepan to a boil over medium-high heat. Continue to boil until the liquid is reduced to 3/4 cup, which should take approximately 12 minutes. This reduction will concentrate the flavors and create a richer sauce.
9. Cool the reduced sauce completely. Once cooled, cover the saucepan and chill it in the refrigerator until ready to use.
10. Prepare your barbecue grill for medium heat. Ensure the grates are clean and lightly oiled to prevent sticking.
11. Remove the leg of lamb from the plastic bag and transfer it to the large rimmed baking sheet, allowing some of the marinade to remain clinging to the surface of the lamb.
12. Open the lamb like a book, exposing the inner surface. Sprinkle both sides of the lamb generously with salt and pepper.
13. Carefully transfer the lamb to the preheated grill.
14. Cover the grill and grill the lamb until it is charred on the outside and an instant-read thermometer inserted into the thickest part of the meat registers 135°F for medium-rare. This should take approximately 10 minutes per side, but cooking times may vary depending on the thickness of the lamb and the heat of your grill. If desired, thicker pieces of the leg can be cut away and grilled for a longer period to achieve the desired level of doneness.
15. Once the lamb has reached the desired internal temperature, transfer it to a clean work surface, such as a cutting board. Allow the lamb to rest for 10 minutes before slicing. This resting period allows the juices to redistribute, resulting in a more tender and flavorful final product.
16. While the lamb is resting, rewarm the sauce in the small saucepan over low heat.
17. Whisk in the chilled unsalted butter and the remaining 1 tablespoon of finely chopped fresh sage into the warmed sauce. Season the sauce to taste with salt and pepper. The butter will add richness and a glossy sheen to the sauce, while the sage will provide a fresh, herbaceous note.
18. Thinly slice the lamb against the grain. This will ensure that each slice is tender and easy to chew.
19. Transfer the sliced lamb to a serving platter.
20. Spoon some of the prepared sauce over the sliced lamb.
21. Garnish the platter with fresh sage sprigs, if desired, for an added touch of visual appeal and aromatic freshness.

Expert Tips & Tricks

• For an even more intense flavor, consider using a meat injector to inject some of the marinade directly into the center of the lamb before marinating.
• If you don’t have fresh sage on hand, dried sage can be substituted, but use only about 1 teaspoon as dried herbs are more potent.
• To prevent flare-ups on the grill, trim excess fat from the lamb before marinating.
• If you prefer a more well-done lamb, continue grilling until the internal temperature reaches 145°F for medium or 160°F for well-done.

Serving & Storage Suggestions

Serve the grilled leg of lamb immediately after slicing for the best flavor and texture. It pairs beautifully with roasted vegetables, creamy mashed potatoes, or a simple green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the lamb in a skillet over low heat or in a preheated oven at 300°F until heated through. The sauce can also be reheated separately in a saucepan. While freezing is possible, it may slightly alter the texture of the lamb.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	623.2 kcal	N/A
Total Fat	42.6 g	65%
Saturated Fat	17.3 g	86%
Cholesterol	182.4 mg	60%
Sodium	270.1 mg	11%
Total Carbohydrate	3.8 g	1%
Dietary Fiber	0.7 g	2%
Sugars	0.4 g	1%
Protein	50 g	100%

Variations & Substitutions

• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• If you don’t have shallots, yellow onion can be used as a substitute.
• For a dairy-free sauce, omit the butter and whisk in a tablespoon of olive oil instead.
• Try using different herbs such as rosemary or thyme in place of the sage for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I marinate the lamb for longer than overnight?
A: While overnight marination is ideal, you can marinate the lamb for up to 24 hours for a more intense flavor. However, be careful not to marinate it for longer as the acid in the wine can start to break down the meat fibers.

Q: What is the best way to check the internal temperature of the lamb?
A: Use an instant-read thermometer inserted into the thickest part of the lamb, avoiding any bone. The thermometer should register 135°F for medium-rare.

Q: Can I cook this recipe in the oven instead of on the grill?
A: Yes, you can roast the lamb in a preheated oven at 325°F until it reaches the desired internal temperature.

Q: What wine pairs well with this dish?
A: A dry red wine, such as a Cabernet Sauvignon or Merlot, pairs perfectly with the rich flavors of the lamb.

Q: Can I make the sauce ahead of time?
A: Yes, you can make the sauce a day in advance and store it in the refrigerator. Simply rewarm it before serving.

Final Thoughts

This grilled leg of lamb is more than just a meal; it’s an experience. The combination of tender, flavorful lamb, aromatic herbs, and rich red wine sauce is sure to impress your family and friends. Don’t be intimidated by the slightly longer prep time – the overnight marination is key to developing the incredible flavor of this dish. So fire up your grill, gather your loved ones, and prepare to savor a taste of summer. I encourage you to try this recipe and share your feedback. Perhaps pair it with a side of creamy polenta and a crisp green salad for a truly memorable meal.