Name: Stuffed Butterflied Leg of Lamb with Caramelized Lemon Jus
Yield: Makes about 3 cups
Ingredients: 1 well-trimmed 4-to 4 1/2-pound boneless leg of lamb with shank end removed; 4 large garlic cloves; 3 chopped, 1 sliced; 2 teaspoons finely grated lemon peel; 20 fresh sage leaves (about), divided; 4 ounces thinly sliced pancetta (Italian bacon); 3 tablespoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; Caramelized Lemon Jus

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Stuffed Butterflied Leg of Lamb with Caramelized Lemon JusCraig Cutler

The richness of the lamb is balanced by the sweet-tart lemon sauce. To make things easier, ask the butcher to trim the lamb for you.

What to drink:

A Tuscan red can stand up to the bold flavors of the grilled lamb. The 2006 Col d'Orcia "Spezieri"($11) has delicious cherry flavors that pair well with the meat. Plus, this Sangiovese blend is a great value.

Recipe notes

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