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Grilled Lamb & Eggplant with Sorrel Sauce

Posted by Peggy on August 14, 2013

Recipe: Grilled Lamb with Sorrel Sauce

Ingredients

  • 1, 4-5 pound boneless (butterflied) leg of lamb
  • 2 tablespoons minced garlic
  • 1 cup sorrel sauce (recipe below)
  • 1 globe eggplant, skin peeled away at intervals, sliced into 3/4-inch pieces
  • Juices from cooked lamb

Instructions

  1. Trim excess fat from lamb. Liberally season both sides of lamb with kosher salt, freshly ground pepper and garlic, rubbing into crevices of meat. Let meat rest at room temperature an hour while you prepare the sorrel sauce, then prep eggplant and fire.
  2. Prepare charcoal, hardwood or gas grill to high or medium-high heat. Position grill rack 4 inches from source of heat.
  3. Grill lamb until golden brown on each side, 10 to 15 minutes. (Lamb is fatty so flare ups may occur; be at the ready with tongs to move to a cooler side if this occurs.) Continue to cook with the grill covered for 5 to 15 minutes longer, or until the internal temperature at the thickest part reads about 125 degrees on an instant-read thermometer.
  4. While lamb is resting, grill eggplant slices over medium heat on both sides until tender. Before serving, stir in 2-3 tablespoons grilled lamb juices into sorrel sauce, heat, and serve over sliced lamb.

Number of servings (yield): 8

Time to make sorrel sauce: 15 minutes Time to grill lamb and eggplant: 30-45 minutes   Copyright © Peggy Lampman's dinnerFeed.
Recipe: *Sorrel Sauce

Ingredients

  • 4 cups sorrel leaves
  • 2 tablespoons butter
  • 2 tablespoons finely chopped shallot
  • 1/2 cup heavy cream

Instructions

  1. Wash sorrel leaves,remove center ribs and stems, and coarsely chop.
  2. Melt butter in a large saute pan over medium-low heat. Add shallot and cook, stirring often, until almost soft, about 3 minutes. Add sorrel and cook, stirring often, until leaves are wilted and tender, about 5 minutes. Stir in heavy cream and bring to a simmer, stirring for a minute or two, and remove from heat. Season to taste with kosher salt and freshly ground pepper.

Number of servings (yield): 1 cup

Copyright © Peggy Lampman's dinnerFeed.