{"id":339,"date":"2011-08-13T18:42:39","date_gmt":"2011-08-13T18:42:39","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=339"},"modified":"2011-08-13T18:44:20","modified_gmt":"2011-08-13T18:44:20","slug":"grilled-lamb-with-roasted-garlic-mint-sauce","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=339","title":{"rendered":"GRILLED LAMB WITH ROASTED GARLIC-MINT SAUCE"},"content":{"rendered":"<p><strong><span style=\"text-decoration: underline;\">Maridade<\/span><\/strong><\/p>\n<ul>\n<li>\n<h1><strong>\u00bc cup reduced-salt soy sauce<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd cup red wine<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 T. olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd cup sliced yellow onions<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 T. chopped fresh mint<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 \u00bd T. Chopped fresh oregano (3\/4 T. dried)<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Lamb:<\/strong><\/p>\n<ul>\n<li>\n<h1><strong>\u00bd leg of lamb, boned, butterflied, and trimmed of most fat (about 2 pounds)<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 large whole head of garlic, unpeeled<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00bd t. extra-virgin olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Kosher salt and freshly ground pepper<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong><span style=\"text-decoration: underline;\">Sauce<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li>\n<h1><strong>\u00bd T. olive oil<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 T. minced shallots<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 \u00bc cups red wine<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 \u00bd cups beef or chicken stock<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>3 T. chopped fresh mint<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>1 T. chopped roasted garlic<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>\u00be t. Dijon mustard<\/strong><\/h1>\n<\/li>\n<li>\n<h1><strong>Kosher salt and freshly ground pepper<\/strong><\/h1>\n<\/li>\n<\/ul>\n<p><strong>Mix all marinade ingredients together.\u00a0 Place lamb in sealable bag, add marinade and refrigerate at least 2-3 hours turning bag occasionally.\u00a0 Remove lamb from bag and pat dry.<\/strong><\/p>\n<p><strong>Preheat oven to 350 degrees.\u00a0 Cut off very top of garlic, drizzle with olive oil, sprinkle with salt and pepper, cover in foil leaving a small area open at top, and roast 45-50 minutes.\u00a0 Remove from oven and cool slightly.\u00a0 Squeeze cloves out of head, discard skin, keep covered in refrigerator for up to a week.<\/strong><\/p>\n<p><strong>Heat olive oil, add shallots and saut\u00e9 for 2-3 minutes.\u00a0 Add wine, bring to simmer and reduce by half.\u00a0 Add stock, mint, garlic and mustard and simmer until sauce is reduced by half.\u00a0 Season to taste.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Maridade \u00bc cup reduced-salt soy sauce \u00bd cup red wine 1 T. olive oil \u00bd cup sliced yellow onions 1 T. chopped fresh mint 1 \u00bd T. Chopped fresh oregano (3\/4 T. dried) Lamb: \u00bd leg of lamb, boned, butterflied, &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=339\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[94],"class_list":["post-339","post","type-post","status-publish","format-standard","hentry","category-main-courses","tag-lamb"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/339","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=339"}],"version-history":[{"count":2,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/339\/revisions"}],"predecessor-version":[{"id":342,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/339\/revisions\/342"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=339"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}